Bison & Wild Rice Stew with Cranberries

Ingredients (Serves 4–5)

• 1 lb bison stew meat (cubed; substitute with lean beef if unavailable)

• 1 tbsp avocado oil (or sunflower oil)

• 1 medium onion (chopped)

• 2 cloves garlic (minced)

• 2 medium carrots (sliced)

• 2 celery stalks (sliced)

• 1 cup wild rice (rinsed)

• 4 cups beef or vegetable broth

• 1 cup fresh or frozen cranberries

• 1 tbsp maple syrup (for subtle sweetness)

• 1 tsp dried sage

• ½ tsp smoked paprika

• Salt & freshly ground black pepper to taste

• Fresh parsley (chopped, for garnish)

Instructions

1. Preheat & Sear

   • Place your Nutri-Stahl 3 QT on medium heat.

   • Add avocado oil, then sear bison cubes for 3–4 minutes until browned on all sides. Remove and set aside.

2. Aromatic Base

   • In the same pot, add onions, garlic, carrots, and celery.

   • Sauté for 4–5 minutes until softened and fragrant.

3. Build the Stew

   • Return the bison to the pot. Add wild rice, broth, sage, smoked paprika, salt, and pepper.

   • Stir well, scraping up any browned bits for extra flavor.

4. Simmer

   • Reduce to low heat, cover with the Nutri-Stahl lid, and let it simmer for 50–60 minutes, stirring occasionally until the rice is tender and bison is fork-soft.

5. Final Touch

   • Add cranberries and maple syrup. Simmer uncovered for an additional 10 minutes until the cranberries soften and slightly burst, adding a tart-sweet balance.

6. Serve

   • Ladle into bowls, garnish with fresh parsley, and serve warm with cornbread or bannock for a fully traditional touch.