Pressure Cooker Bison Stew with Red Wine2022-08-14
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(4.9 / 5)
8 People rated this recipe
This information is per serving.
Saturated Fat0.5 g
Unsaturated Fat0.3 g
Pressure cooker bison stew with red wine. Cubed bison meat with vegetables, herbs, and dry red wine cooked in a pressure cooker. Very tasty and juicy!
Pressure Cooker Bison Stew with Red Wine
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- 6 oz (180 g) sliced bacon, chopped
- 1½ pounds (720 g) well-marbled chuck bison stew meat, cubed
- 1/4 cup potato starch (not potato flour)
- sea salt anf freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and finely chopped
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 2 cups (50 ml) dry red wine
- 3 carrots, sliced
- 3 ribs celery, sliced
- 1/2 cup (125 ml) tomato paste
- 2 cups (500 ml) beef broth
In a large mixing bowl, combine cubed bison meat, potato starch, sea salt, and black pepper. Toss well to coat evenly.
In a pressure cooker turned to the sauté mode, heat 1 tablespoon olive oil until bubbly. Add seasoned bacon cubes and cook, stirring, until lightly browned. Remove browned meat from the pressure cooker and transfer it to paper towels. Pat them dry.
Add half of the browned bison meat to the pot in a single layer. Brown on all sides for 3-4 minutes. Using a slotted spoon, transfer to the bowl.
Add the remaining olive oil. Brown the second half of the bison meat. Remove from the pot and transfer it to the bowl.
Add chopped onion to the bowl. Cook, stirring, for a further 1-2 minutes. Stir in herbs and continue cooking and stirring, for 1 minute more. Pour in dry red wine, and bring to boil, scraping up any browned bits from the bottom of pot.
Return browned meat and any accumulated juices to the pot, along with carrots, bay leaves, and celery. Pour combined tomato paste and beef broth into the pressure cooker.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 22 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Discard the whole herbs and bay leaves. Taste for salt and pepper.
If the cooking liquid is too thin, transfer cooked bison meat and vegetables to the serving bowl. Turn the cooker to the sauté mode and simmer, uncovered, until liquid reduced to the desired consistency. Season to taste with salt and black pepper. Pour liquid over the bison meat and vegetables. Serve hot.