Grilled Jamaican Bison Stew

Prep Time: 30 min |  Cook Time: 90 minutes |  Total Time: 2 hrs  | Serves: 6
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
Don't wait for winter to make this seriously delicious bison stew! Inspired by flavours from Jamaica like cinnamon, allspice, hot sauce and you got it - rum - we guarantee you are going to love this bison recipe. Great for when you get the crew together for game day - or any day!

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Bison Stew:

  • In a Dutch oven, heat olive oil over medium high heat. Add bison meat, and allow to brown – approximately 10-15 minutes, stirring occasionally.

  • Season with allspice, and cinnamon. Add onion, carrots, jalapeño and garlic and continue cooking for another 5 minutes. Add the rum, and allow to cook for another minute or two. Add all remaining ingredients. Cover with lid, and place Dutch oven in a preheated 375 degree grill (or oven).

  • Allow the stew to cook for 1 and a half hours, until the meat is fork tender. Remove lid, and continue cooking until the stew is reduced to your liking, stirring occasionally. Serve over green rice and lentils.

Green Rice and Lentils:

  • In a Dutch oven, add lentils, rice, salt and pepper, olive oil, onions, garlic, and bay leaves.

  • In a blender, combine coconut milk, stock, cilantro, and spinach. Add to Dutch oven and stir. Put the lid on the Dutch oven, and place in a preheated 375 degree grill (or oven) for 15 minutes. 

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Grilled Jamaican Bison Stew


Bison Stew:

2 x 226g packages of Bison Steak Cubes

1 tbsp (15ml) olive oil

1 tsp (5ml) allspice

1/2 tsp (2.5mll) cinnamon

1 onion, finely chopped

3 carrots, peeled and finely chopped

1 jalapeño pepper, finely chopped

4-6 cloves garlic, finely minced

1/4 cup (60ml) rum

1 cup (250ml) chicken stock

1 tbsp (15ml) hot sauce

6 springs fresh thyme or 2 tsp (5ml) dried thyme

2 bay leaves

1 tbsp (15ml) brown sugar

1 tbsp (15ml) balsamic vinegar 

1 796ml can diced tomatoes

2 tbsp (30ml) soy sauce

2 tbsp (30ml) your favourite BBQ sauce

Green Rice and Lentils:

1 cup (250ml) dried green lentils, soaked for two hours 

1 cup (250ml) basmati rice, rinsed 

1 tsp (10ml) salt

1/2 tsp (2.5ml) black pepper

2 tbsp (30ml) olive oil 

1 onion, finely chopped

1 clove garlic, minced 

2 bay leaves

1 398 ml can coconut milk

1 1/2 cups (375ml) vegetable stock 

1 bunch cilantro

1 cup (250ml) fresh spinach

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