Bison Stew

A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
==Ingredients==
* 2 pounds cubed bison meat
* 2 tablespoons vegetable oil
* 2 onions, chopped
* 1 (15.5 ounce) can tomato sauce
* 6 carrots, peeled and sliced
* 1 (8 ounce) can tomatoes, undrained
* 2 teaspoons salt
* ½ teaspoon black pepper
* 3 medium potatoes, peeled
* ½ cup water
==Directions==
# Brown meat in oil in large kettle or pot; add onions and cook until golden.
# Add tomato sauce, carrots, tomatoes, and seasonings and cover. Cook 1 hour over very low heat.
# Add potatoes and ½ cup water if needed.
# Cover and cook 30 minutes over very low heat.
== Variations ==
* Transfer mixture to a baking a dish and top with biscuit dough (see page 23). Bake at 425 °F until biscuits are brown.
* To lower the sodium content: Use salt substitute instead of salt and use low-sodium canned tomatoes and low-sodium canned tomato sauce.
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Category:Bison Recipes
Category:Potato Recipes
Category:Stew Recipes
Category:Main Dish Meat Recipes
Category:Tomato Recipes
Category:Carrot Recipes