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Moroccan-Style Bison Stew (I used venison but beef would also work) adult content


Serves 6

INGREDIENTS:
2 tablespoons coconut oil (DH is alergic so I just used almond oil (you could use veg. oil)
1 medium onion, finely diced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 tablespoon smoked paprika
1 teaspoon turmeric
1 teaspoon chili powder
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 pounds bison stew meat, cut into 1-inch cubes
3 cloves garlic, pressed
1 (28-oz.) can crushed tomatoes
1 teaspoon cinnamon
2 tablespoons chopped dates
3 cups low sodium chicken broth
2 tablespoons chopped Italian parsley, optional

INSTRUCTIONS:
Melt the coconut oil in a large stock pot over medium heat. Add onion and saute until softened, about 5 minutes. Place cumin through black pepper in a medium bowl and whisk to combine. Place the bison in a zipper-topped plastic bag, and pour the spice blend into the bag, shaking well to coat. Transfer seasoned bison to the stock pot. Increase heat to medium-high, stirring frequently, until bison is browned. Add garlic, stir for a few seconds, then carefully stir in the tomatoes, cinnamon, dates and chicken broth. Bring to a boil, cover, then reduce heat to low and simmer for 1 1/2 hours, stirring occasionally. After 1 1/2 hours, remove cover and allow sauce to reduce until thickened, and bison becomes fork tender, about another half hour. Garnish with fresh Italian parsley, if desired

 
Dardenella

Asked by Dardenella at 11:12 AM on Jan. 8, 2013 in Food & Drink

Level 47 (258,239 Credits)
This question is closed.
Answers (3)
  • Sounds yummy.
    QuinnMae

    Answer by QuinnMae at 11:28 AM on Jan. 8, 2013

  • This sounds very good. I love Moroccan food. I will definitely try this.
    booklover545

    Answer by booklover545 at 11:27 AM on Jan. 8, 2013

  • Sounds Tasty. esp the venison.
    liss05

    Answer by liss05 at 2:47 PM on Jan. 8, 2013

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