This mouthwatering stew is easy to make in the crockpot or dutch oven!
In a large pot, combine all the vegetables and all the spices with 1 Tbs olive oil. Cook until the onion begins to turn translucent, then pour the vegetables into the crockpot.
Add the cubed bison to same pot and add 1 Tbs of olive oil, flour, vinegar, and honey. Cook until the outside of the meat is browned.
Place your meat in the crockpot, add the vegetable broth and cook on low for 7-8 hours.
Serve over rice or mashed potatoes.
Bison meat is more lean and more dense than beef, so it takes less time and less heat to prepare. It should be cooked to reach an internal temperature between 145°F (rare) – 160°F (well done). Because it is so lean, bison meat will cook 1/3 times faster than beef. It’s a great substitute for all of your favorite beef recipes!