Bison heart stew

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Ingredients:

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 cupĀ 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

 

Directions:

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

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