Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
2 pounds bison meat, cut into 1-inch cubes
3 medium potatoes, peeled
6 carrots, peeled and sliced
1 (8 ounce) cans peeled tomatoes
1 (12 ounce) cans tomato sauce
1 large sweet onion, diced
½ cup minced celery
2 cloves garlic, minced
2 tablespoons potato starch
1 quart chicken broth
½ cup water
½ cup dry red wine
1 teaspoon salt
½ teaspoon ground black pepper
3 whole cloves
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
2 bay leaves
3 tablespoons olive oil (2 for meat, 1 for onions, etc)
1-2 tablespoons potato starch, corn starch or arrowroot (optional, for thickening)
Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Important note here: Don't crowd the meat. Make sure it's brown on all sides. If necessary, do it in two batches.
Pour 1 tablespoon olive oil into the pan; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes - Do not burn garlic! Sprinkle the potato starch over the mixture and stir to coat.
Stir in the broth, water, wine, salt, pepper, cloves, carrots, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Add bay leaves and reduce heat; cover and simmer ½ hour. Add potatoes and ½ cup water, if needed. Return to simmer until meat and potatoes are fork tender, about 30 minutes to 1 hour more.
Note: When done, this dish should be nice and thick. If you desire more thickness, add a small amount of potato starch, or if choosing corn starch or arrowroot then first mix with water).
Serve this with a side of Bacon and Cheese Corn Bread made with Bob's Red Mill Gluten-free Corn Bread Mix.