Bison & Barley Stew

2 cups hulled barley
filtered water
4 tbsp whey, separated

1 qt vegetable broth
3 bay leaves
1/2 bunch celery, roughly chopped
1/2 lb crimini mushrooms, quartered
2 large carrots, peeled and roughly chopped
1 medium yellow onion, roughly chopped
1 large turnip root, peeled and roughly chopped
2 large golden yams, peeled and roughly chopped
2 jumbo garlic cloves, roughly chopped
4 tbsp olive oil
1 tbsp paprika
1 tbsp kosher salt
2 tsp black pepper
4 cups filtered water
4 medium tomatoes, hallowed and roughly chopped
2 tsp coriander
2 tsp white pepper

1 tbsp olive oil
1lb bison meat, either cubed steak or ground

Beginning 24 hours before cooking the stew (the night before), add 2 cups hulled barley into a large glass bowl. Cover the barley in several inches of water, add 2 tbsp whey, and stir gently. The barley will absorb much of the water, so ensure an ample amount is available. After 12 hours (in the morning), drain the water and replace it with an equal amount of warm filtered water and another 2 tbsp whey, stirring gently.

When you are ready to cook the stew, rinse the barley thoroughly until the water runs clear before using.

In a large pot (preferably 12 qt), add the barley, vegetable stock, and 3 bay leaves. Allow it to boil gently on medium heat, with gentle and not rapid bubbles. The barley will need to cook for 20 min, stirring occasionally.

Preheat the oven to 350*F. Using a large sheet pan with a lip, place the chopped vegetables of celery through garlic in an even layer. Drizzle the 4 tbsp olive oil over the vegetables, then evenly sprinkle the paprika, kosher salt, and pepper. Roast in the oven for 20 min.

After 20 min, remove the vegetables from the oven and carefully add to the barley. Add 4 cups of filtered water, the chopped tomatoes, coriander, and white pepper, stirring well. The burner will need to be turned to low and allow the stew to simmer while preparing the bison.

In a large skillet over medium-high heat, add the olive oil and allow it to become hot, usually 2-3 min. Then add the cubed bison meat and brown on all sides, usually 7-10 min. Remove from the pan and add to the stew, stirring gently. Remove the bay leaves and serve immediately.

~Yields 8 servings.

Recipe printed from Le Grand Fromage:

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