Pressure Cooker Bison Stew with Red Wine

Step 1

In a large mixing bowl, combine cubed bison meat, potato starch, sea salt, and black pepper. Toss well to coat evenly.

Step 2

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 pressure cooker and transfer to paper towels. Pat them dry.

Step 3

Add half of 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.

Step 4

Add remaining olive oil. Brown the second half of bison meat. Remove from the pot and transfer to the bowl.

Step 5

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, scrapping up any browned bits from the bottom of pot.

Step 6

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.

Step 7

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 22 minutes.

Step 8

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.

Step 9

If 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 bison meat and vegetables. Serve hot.