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olive oil bison water tomatoes garlic coconut milk salt freshly cracked black pepper cayenne pepper beef stock
Viewed: 48 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1 pound bison, cut into medallions
- 2 cups water
- 12 Roma tomatoes, cored
- 12 cloves garlic, peeled
- 1 3/4 cups coconut milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne pepper
- 2 1/2 cups beef stock
Method
- Preheat the oven to 400 degrees F.
- In a stock pot on medium-high heat, add olive oil and sear bison until brown, about 5 minutes on each side.
- Pour in 2 cups water and cover with a lid.
- Reduce the heat to low and simmer until the bison is cooked and tender, about 1 hour.
- Cover the bottom of large baking dish with aluminum foil.
- Add the tomatoes and garlic and put it in the oven to bake for 35 minutes.
- Remove the baking dish from the oven and let cool.
- After it cools, add the tomatoes and garlic to a blender and blend until smooth.
- Pour the tomato mixture into the stock pot.
- Add the coconut milk, beef stock, salt, black pepper and cayenne pepper and let simmer over medium heat for 5 minutes.
- Transfer the stew to a large serving bowl or individual bowls and serve hot.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
