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This recipe for FRONTENAC HILTONíS POTOSI BISON STEW, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Welsh
Added: Friday, April 10, 2009


2 tablespoons peanut oil
3 pounds cubed bison stew meat
ľ teaspoon chopped garlic
2 tablespoons diced onion
3 apples, cored and diced
3 whole cloves
I cinnamon stick
2 bay leaves
Ĺ teaspoon ground allspice
ľ teaspoon cracked black pepper
ľ teaspoon ground nutmeg
Ĺ cup Burgundy wine
2 quarts beef stock
4 tablespoons cornstarch

In a large stock pot heat the peanut oil. Add bison stew meat and brown well on all sides.Add remaining ingredients, except cornstarch and water, and bring to a boil; reduce heat to simmer.
Cover and simmer approximately 1Ĺ hours or until meat is fork tender. Drain liquid into smaller
pot. Bring liquid to a boil. Dissolve cornstarch in enough water to make a thick paste. Add the cornstarch mixture to the boiling liquid, whisking until thickened. Combine sauce and meat and serve.

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