Ingredients

• 2 pounds bison meat, cubed
• 1/2 cup vegetable oil
• 1 cup yellow onions, coarsely chopped
• 1 cup red onions, coarsely chopped
• 1 1/2 quarts water (recommended: Missouri River Water)
• 4 teaspoons beef bouillon
• 2 to 3 bay leaves
• 20 peppercorns
• 1/4 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 2 cups sliced carrots
• 2 cups chopped celery
• 3 tomatoes, peeled and chopped
• 1 medium turnip, diced
• 1 medium rutabaga, diced
• 1 medium yam, diced
• 1 large ear sweet corn, kernels removed
• Salt and pepper

Instructions

1. Brown the meat in a large Dutch oven with the oil and onions. Add 1 quart of water to the pot along with the bouillon and bring to a simmer. Add spices and remaining vegetables to the pot and simmer for 45 minutes. Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours. Season, to taste, with salt and pepper.