MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gus' Bison Stew
Categories: Game, Vegetables, Herbs, Stews, Wine
Yield: 4 servings

1/3 lb Bison cubes (or veal)
2 tb Virgin olive oil
1/2 c Red wine
+=OR=+
1/4 c Balsamic vinegar
5 Tomatoes crushed
1 tb Tomato paste
2 md Onions; chopped
5 cl Garlic; crushed
2 Cinnamon sticks
+=OR=+
1/2 ts Ground cinnamon
5 Cloves
+=OR=+
1/4 ts Ground clove
1/2 ts Sugar
Salt & fresh ground pepper

Take meat out of cooler at least 45 minutes before
cooking. Make sure that meat is very dry before cooking.

In large pot put olive oil and when it's hot put meat
cubes in it and brown well from all sides. If you have
to, do it in two bunches.

Add chopped onion and garlic then sauté until soft. Add
wine or vinegar, beef stock, crushed tomatoes, tomato
paste, and spices. Let it boil on high heat for about 15
minutes, then put on medium heat and let it simmer for
about two hours.

Taste for salt and pepper, then add sugar and let it
simmer for another 1/2 hour on low heat.

Serve over pasta, mashed potatoes, french fries, or
eggplant puree.

By Gus Krados

RECIPE FROM: https://www.cookwithgus.ca

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bison Bratwurst & Brussels Sprouts Sauerkraut
Categories: Game, Beer, Vegetables, Herbs
Yield: 4 Servings

1 lb Onion & leek bison bratwurst
1 lg Onion; sliced
12 oz Bock-style beer
2 c Bison broth; made w/soup
- bones
2 tb Butter
3 c Sauerkraut; drained on paper
- towels
1 c Brussels sprouts; halved,
- sauteed in advance using
- coconut oil
Salt & pepper

Heat a tall-sided skillet or wide, shallow pot over
medium-high heat.

Add onion, beer, and bison bratwurst. Simmer, turning
brats occasionally, until beer is reduced to a syrupy
consistency and onions are caramelized, about 10
minutes.

Remove brats and add beef/bison broth to the pan,
scraping the bottom until mixture is fully incorporated.

Add the brats back into the pan and simmer until fully
cooked, about 10 minutes more.

Remove brats and bring broth to a full boil until
reduced to syrupy consistency. Be careful that it
doesn't burn off.

Reduce heat to medium-low and melt the grassfed butter,
scraping up the caramelized bits in the pan.

Add brats back into the pan. Place sauerkraut around
brats and cook until somewhat crisp. Turn brats over and
stir often.

Add the sauteed Brussels sprouts and stir them into the
sauerkraut until heated.

Season with salt and pepper to taste if needed.

Enjoy w/good bottle of red wine & even better friends.

RECIPE FROM: https://www.yummly.com

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