1 lb. ground bison, venison or beef
1 lb. bison heart, diced
1 qt. beef broth
1 TB prepared mustard
2 garlic cloves
1 (7 oz) jar tomato paste
2 TB Italian seasoning
1 lb. cherry tomatoes
1/4 cup coconut aminos
1 medium fennel bulb, sliced
1 leek, slices of white part only
3 celery stalks, sliced
1 large sweet potato, peeled and chopped
2 bell peppers (red, orange, and/or yellow), seeded and chopped
1 bay leaf
Pats of butter, to add before serving
Salt to taste
Trim off obvious silver skin from heart, as well as any blood clots or arteries. In a blender or VitaMix, combine beef broth, mustard, garlic cloves, tomato paste, Italian seasoning, cherry tomatoes, and coconut aminos. Blend until smooth.
In a Crockpot or slow cooker, place vegetables and the bay leaf. Place meats on top (alternatively, you can brown the ground meats for a few minutes on the stovetop to bring out a bit more flavor). Now pour your tomato puree over the meat/vegetables. Set the slow cooker to LOW for 6 to 8 hours, or HIGH for 4 to 6 hours, and cover to cook.
Serve the Bison Heart Stew hot with a pat of butter. If you have any fresh herbs around, feel free to chop and add those to the bowls as well.
For more information visit COOKED ANIMALS: Recipes for Wildgame