"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bison Stew Recipe

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This recipe for Bison Stew, by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruby Barnes


12 oz. bison steak
14.5 oz. can diced tomatoes
c. tomato paste
1 - 2 c. water
tsp. garlic powder
1 tsp. onion powder
1.tsp. pink salt
2.tsp. chili powder
tsp. cloves
2 T. green chilies (optional)

Cut bison steak into bite sized pieces.
Brown bison pieces in large saucepan over med-high heat until browned on all sides.
Stir in tomato paste, diced tomatoes, spices, water, and green chilies (if desired).
Allow to simmer for about 10 minutes, or until desired temp is reached.




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