Ingredients (Serves 8–10)

Protein & Base

• 4 lb bison chuck or shoulder, cut into large cubes

• 3 tbsp avocado oil or clarified butter

• 2 large yellow onions, diced

• 6 cloves garlic, minced

Vegetables & Mushrooms

• 1 lb wild mushrooms (chanterelle, morel, or cremini blend), sliced

• 4 large carrots, thickly sliced

• 3 parsnips, chopped

• 3 celery stalks, sliced

Flavor Profile

• 2 tbsp crushed juniper berries

• 2 tsp dried thyme

• 2 bay leaves

• 1 tbsp cracked black pepper

• 1½ tbsp kosher salt (adjust to taste)

Liquids

• 1 cup dry Canadian rye whisky or red wine

• 8 cups rich beef or game stock

• ⅓ cup pure Canadian maple syrup

Finishing

• 2 tbsp cold butter

• Fresh parsley or chives, finely chopped

Instructions  

1. Brown the Bison
   Preheat the Platinum 12 QT over medium-high heat. Add oil and sear bison in batches until deeply browned on all sides. Remove and reserve.

2. Build the Aromatic Base
   Reduce heat to medium. Add onions and cook until softened and lightly caramelized. Stir in garlic and juniper; cook until fragrant.

3. Deglaze
   Pour in whisky or wine, scraping the bottom of the pot to release fond. Simmer 2–3 minutes to reduce slightly.

4. Assemble the Stew
   Return bison to the pot. Add mushrooms, carrots, parsnips, celery, thyme, bay leaves, salt, and pepper. Pour in stock and maple syrup. Stir gently.

5. Slow Simmer
   Bring to a light boil, then reduce to low. Cover and simmer 2½–3 hours, stirring occasionally. The Platinum cookware’s thermal control ensures even cooking without hot spots.

6. Finish & Serve
   Remove bay leaves. Stir in cold butter for a silky finish. Adjust seasoning. Garnish with fresh herbs.