Bison Stew with Mashed Potatoes and Sautéed Spinach

Method

1. Remove the bison meat from the vacuum pack at least 30 minutes before cooking to allow it to oxygenate.
2. Pat the meat dry with paper towels.
3. Trim away any connective tissue from the meat, slicing as close to the muscle as possible to avoid waste.
4. Cut the meat into bite-sized pieces, about 2-3 cm each, cutting against the grain for tenderness.
5. In a large pot, heat a drizzle of olive oil and a knob of butter over medium-high heat.
6. Sear the meat in batches, adding pieces one at a time to avoid overcrowding the pan, until browned on all sides. Remove and set aside.
7. In the same pot, add the roughly chopped carrots, onions, and celery. Sauté until softened.
8. Return the meat to the pot. Season with salt and pepper, then stir well.
9. Deglaze the pot with a generous splash of IPA beer, scraping up any browned bits from the bottom.
10. Add enough bison bone broth to just cover the meat. Bring to a simmer, then cover and cook on low heat for 2-3 hours, adding more broth as needed to keep the meat moist.
11. While the stew cooks, prepare the mashed potatoes: boil the potatoes with their skins on until tender. Drain and peel while still hot.
12. Pass the hot potatoes through a potato ricer or mash them thoroughly.
13. In a saucepan, warm some whole fresh milk with a pinch of salt and pepper. Gradually add the milk to the potatoes, mixing constantly until you reach a creamy consistency.
14. Finish the mashed potatoes with a drizzle of high-quality extra virgin olive oil and mix well. Adjust seasoning to taste.
15. For the spinach: heat a pan with a drizzle of olive oil and a knob of butter. Add fresh spinach, season with salt, and sauté until just wilted.
16. Serve the bison stew alongside the mashed potatoes and sautéed spinach. Enjoy with a glass of IPA beer.