Ingredients

• 2½ lbs (1.1 kg) bison stew meat, cubed

• 3 tbsp all-purpose flour

• 2 tbsp cold-pressed canola oil

• 4 strips thick-cut smoked bacon, chopped

• 1 large onion, diced

• 3 carrots, cut into large chunks

• 2 parsnips, peeled and cut into chunks

• 3 cloves garlic, minced

• 1 cup wild mushrooms (chanterelle, porcini, or cremini)

• 1½ cups Canadian Pinot Noir

• ¾ cup beef or bison stock

• ¼ cup pure maple syrup

• 2 tbsp tomato paste

• 1 tsp fresh thyme leaves

• 1 bay leaf

• Salt & cracked black pepper, to taste

• Garnish: fresh parsley or fried sage leaves

Instructions 

1. Sear & Render

• Heat your Platinum 7 Qt over medium-high heat for 3–4 minutes until hot.

• Add bacon, cook until crisp. Remove and set aside, leaving the rendered fat.

• Toss bison cubes with flour, salt, and pepper.

• Sear bison in batches, browning all sides. Don’t overcrowd the pan — the cookware’s even heat will give a perfect crust.

2. Build the Base

• Reduce heat to medium.

• Add onion, garlic, carrots, parsnips, and mushrooms. Sauté for 5 minutes until softened.

• Stir in tomato paste, coating the vegetables.

3. Deglaze & Infuse

• Pour in red wine, scraping the fond (brown bits) from the bottom.

• Add stock, maple syrup, thyme, bay leaf, and the reserved bacon.

• Bring to a simmer, then cover with the Platinum lid.

4. Slow Cook to Perfection

• Reduce to low heat and let the moisture seal work its magic.

• Cook for 1.5 to 2 hours, stirring occasionally. The bison will become fork-tender and infused with sweet, smoky flavor.

5. Finish & Serve

• Remove bay leaf. Adjust seasoning with salt and pepper.

• Garnish with fresh herbs and serve with mashed Yukon gold potatoes or buttered bannock bread.