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6 1/2 pounds Bison shoulder roast or chuck -- cubed
2 pounds Onions -- diced
2 tablespoons Oil
1 pound Carrots -- diced
4 cups Bison stock
2 cups Red wine
1 Bouquet garni
Salt -- to taste
Freshly-ground black pepper -- to taste
2 pounds Potatoes -- diced
Diced peppers -- for garnish
Fresh herb sprigs -- for garnish
Sear bison in oil until brown, add onions and carrots, saute until soft. Add red wine, reduce by half. Add stock and bouquet garni, season, cover and simmer until potatoes soften. Thicken if necessary and serve. Garnish with diced peppers and a fresh sprig of herb.
This recipe yields 8 to 10 servings.
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