Bison & Dumpling Stew

Directions

• In a large bowl, combine the bison with the flour, and season to taste with salt and pepper. Heat a Dutch oven over medium high heat. Add the avocado oil, and brown the bison, in batches, ensuring the pieces aren’t touching one another. Remove the bison, and set aside. Add the onions, carrots, garlic, thyme, bay leaf and tomato paste. Stir for 1-2 minutes. Add the bison back in, and add the beer. Stir and allow to cook for 3-4 minutes before adding the beef broth, instant coffee, and Worcestershire sauce. Cover, reduce the heat to low, and simmer for 1 hour, stirring occasionally.
• Meanwhile, prepare the dumpling mixture. Mix the flour with the baking powder, salt and garlic powder. Whisk in the half and half. Set aside.
• After an hour of simmering, remove the lid, add the peas and stir. Drop the dumplings into the stew with a large spoon. Pro Tip: An ice cream scoop works well for this! Cover, and cook for another 25-30 minutes.  You’ll know they’re ready when a tooth pick inserted into a dumpling comes out clean. To serve: garnish with fresh chives.

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• Wild Spicin’ Bison Burger – Maddie & Kiki
• Grilled Bison Dressing – Maddie & Kiki
• Warm Bison Steak Salad – Claudio Aprile
• Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik