Braised Bison

Long braising helps to make this tougher cut of bison tender. If you opt to use a slow cooker, cook for 9 to 11 hours on LOW or about 4 1/2 to 6 hours on HIGH.

• 2 to 3 pounds bison roast, such as rump or top round
• 2 cups red wine
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 4 to 6 medium red-skinned potatoes, peeled and quartered
• 4 medium carrots, cut in chunks
• 2 ribs celery, cut in chunks
• 3 to 4 small turnips, peeled and halved

Put bison roast in a large food storage bag with wine and minced garlic. Refrigerate and marinate for 3 to 6 hours. Heat oven to 325°. Place the bison and 1 cup of the marinating liquid in a large oven safe Dutch oven with the 2 cups of beef broth, salt, and pepper. Cover and roast for 1 hour at 325°. Reduce heat to 300° and add vegetables. Roast for about 2 to 2 1/2 hours longer, or until the roast is tender.
Serves 6 to 8.