Ingredients:

• 2 lbs bison stew meat, cubed

• 2 tablespoons sunflower oil or duck fat

• 1 large yellow onion, diced

• 4 garlic cloves, minced

• 3 carrots, peeled and chopped

• 2 parsnips, peeled and chopped

• 1 small rutabaga, peeled and cubed

• 1 ½ cups wild rice, rinsed

• 8 cups low-sodium bison, beef, or vegetable stock

• 2 dried cedar leaves (food-grade, rinsed)

• 2 tablespoons juniper berries, lightly crushed

• 1 teaspoon smoked paprika

• ½ teaspoon dried sage

• Salt and black pepper to taste

• Optional: 1 tablespoon maple syrup

• Fresh parsley or spruce tips for garnish

Instructions:

1. Sear the bison:
   Preheat the Platinum 12 Qt stockpot over medium-high heat. Add the oil and sear the bison in small batches until browned. Remove and set aside.

2. Sauté the aromatics:
   Reduce heat to medium. In the same pot, add the onion and garlic and cook for about 5 minutes, until softened and fragrant.

3. Build the base:
   Add the carrots, parsnips, rutabaga, smoked paprika, sage, and juniper berries. Stir to coat and cook for another 3 to 4 minutes.

4. Simmer:
   Return the bison to the pot. Stir in the wild rice and pour in the stock. Tuck in the cedar leaves. Bring the mixture to a boil, then reduce to a low simmer. Cover with the vented lid and cook for 90 to 120 minutes, or until the meat is tender and the rice is fully cooked.

5. Finish:
   Remove the cedar leaves. Taste and adjust seasoning with salt, pepper, and maple syrup if desired. Garnish with chopped parsley or fresh spruce tips before serving.