Ingredients (serves 10–12)

• 3 lbs bison, venison, or beef, cut into 1 ½-inch cubes

• 2 tbsp sunflower oil or canola oil

• 2 large yellow onions, diced

• 4 garlic cloves, minced

• 4 large carrots, sliced into thick coins

• 3 parsnips, peeled and chopped

• 2 turnips, cubed

• 4 medium potatoes, cubed

• 1 cup wild mushrooms (chanterelles or morels if available)

• 1 cup wild berries (blueberries, cranberries, or Saskatoons – fresh or frozen)

• ½ cup pure maple syrup

• 1 cup dry red wine (optional, can sub with beef stock)

• 8 cups beef or game stock

• 3 sprigs fresh thyme

• 2 bay leaves

• 1 tsp juniper berries, lightly crushed (optional, adds a wild northern flavor)

• 1 tsp black peppercorns, cracked

• Sea salt to taste

• Fresh parsley for garnish

Instructions

1. Sear the Meat

   • Preheat the Platinum 12 Quart over medium-high. Add oil.

   • Brown meat in batches until golden. Remove and set aside.

2. Build the Flavor Base

   • In the same pot, sauté onions and garlic until softened.

   • Stir in carrots, parsnips, turnips, potatoes, and mushrooms.

3. Deglaze

   • Pour in red wine (or extra stock), scraping up browned bits for depth of flavor.

4. Simmer

   • Return meat to the pot. Add stock, maple syrup, wild berries, thyme, bay leaves, juniper, and peppercorns.

   • Bring to a gentle boil, then reduce to low. Cover and simmer 2–3 hours until meat is tender.

5. Finish

   • Remove thyme sprigs and bay leaves.

   • Adjust seasoning with salt and a final drizzle of maple syrup for balance.

6. Serve

   • Garnish with fresh parsley.

   • Serve with bannock, crusty bread, or buttered cornbread.