We sent a Wild Harvest Box to our friend Chef Sarah Glover, and told her to have fun with its contents. She opted to focus her dish on the Bison Chuck Roast—a cut of meat that yields incredible results when cooked low and slow.
This recipe is inspired by her Nan's Roo Stew.
- 1 pound bison chuck roast bone in, rimmed and cut into inch cubes
- 5 teaspoons extra virgin olive oil
- 1 cup red wine
- 31⁄2 cups venison or bison bone broth ( homemade prefriable)
- 1 medium onion, peeled and chopped
- 2 medium carrots, peeled and cut into 1⁄4-inch rounds
- 2 large baking potatoes, peeled and cut into 3⁄4-inch cubes
- 2 teaspoons salt
- 2 teaspoon wild mountain sage
- 2 teaspoons wild mountain oregano
Heat 3 teaspoons of the oil in a cat iron pot or a large stock pot. Add the bison a few pieces at a time; do not overcrowd.
Cook, turning the pieces until bison is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Add the onions and continue cooking until they are translucent.
Add the wine, Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add bone broth. Bring to a boil, then reduce to a slow simmer.
Add the potatoes and carrots and simmer, covered, Add broth or water if the stew is dry.
Cook for 2-3 hours until the meat is tender. Ladle among 4 bowls and serve.