The Graese family favorite soup and many times fill a roaster pan for the annual Bison Round Up at Northstar Bison.

Servings:12-14

Serving Size:8 oz

Prep Time:35 Minutes

Cook Time:2 Hours

Ingredients:

• 2 lbs Bison Stew Meat
• 1 tsp Paprika
• 1/3 cup Flour
• 1 tsp Salt
• 4 tbsp High Heating Cooking Oil
• 1/4 tsp Ground Black Pepper
• 2 Cups Thinly Sliced Spanish Onion
• 1/2 tsp Dry Basil
• 2 cloves Garlic, Minced
• 1 Cup Diced Carrots
• 2 cups Vegetable OR Chicken Stock
• 1 1/2 lb Sweet Potatoes cut in 1" Portions
• 1 cup Water
• 1 1/2 cups Frozen Peas

Instructions:

Put flour in a plastic or paper bag. Add bison cubes, about 1/2 lb at a time. Shake to coat.

Put 2 tbsp oil in a large non-stick skillet. Brown the flour coated bison cubes. Transfer to a 5-6 quart casserole dish.

Wipe pan with kitchen towel, add the last 2 tbsp. oil. Over medium heat, sauté onions and garlic until soft, about 6-7 minutes. Transfer to the casserole dish.

Add stock, water, paprika, salt, pepper and basil to casserole dish. Bring to a boil, reduce to simmer, cover and cook 1 1/2 hours.

Add carrots and sweet potatoes, cover and cook for another 25-30 minutes, or until just tender.

Stir in frozen peas, cover and simmer for another 5 minutes before serving.