Back To The Stew


Mighty Mouse

The match went well, and I finished in the top five. There were 24 shooters so I’m feeling very good – especially since I was the only girl. I’ve posted a couple of targets, including the one that really messed me up. The wind and rain made shooting a challenge. There were wind shifts of at least 120 degrees and the sighter targets looked like Swiss Cheese.

I’m still waiting for ‘Hunter 2’ and I’m grateful that ‘Hunter 1’ shoots well at lower elevations. The trip was exhausting, but it got me out of the burg for a bit of time and it felt good to see some people that didn’t hate snowmobiles, didn’t want to kill all the wolves, and thought that there were bison near them too.

This was my second match shooting in hunter class. The 30’s are a bit different than the 22’s and the 6mm’s of the varmint classes. This was a full match and I also shot in the light and heavy varmint classes. The 22 PPC was right on and I finished well in light varmint. The 6 PPC just wouldn’t group and hung right in the high 4’s – scattered vertical so it wasn’t the wind.


Last Monday night was a frenzy. I got home about noon, and the whole gang was coming over at 6:00. Happily the bison stew was done and patiently waiting in the refrigerator – melding flavors over the weekend.

The recipe is simple, old fashioned, and very tasty. It’s my third try, and this time I got it right. There are three sites on the web that I drew this recipe from, and they all say about the same thing – make it the way you like it. Visit Recipes for Natural Health and look at the Bison Stew page.

Just as Kansas City beef is superior to much of the range fed beef in Texas, Wyoming, and Montana, (I know I’ll hear about that,) so too is Midwestern bison superior to free range bison of the Dakota’s and Montana – Ted Turner’s herd included, (is it cow genes?) My bison comes from Eichten’s, and they also have a bison stew recipe. If you insist on ‘grassfed’ bison, check out Grassfed Recipes for the crock pot version of the bison stew.

Despite all the warnings about over cooking bison, 10 hours in the crock pot is not too long, and 12 hours on low can be perfect.


bison-in-crock-pot-440-x-303.jpg3# very tough bison shoulder roast – 1″ cubes,
2 stringy and dry parsnips – scrubbed and sliced thick, (use potatoes if you must,)
3 big onions coarsely chopped,
A carrot or three if they are old and tough,
4-5 tomatoes quartered,
2 tablespoons Worcestershire sauce,
1/2 teaspoon cinnamon,
1/2 teaspoon nutmeg,
pinch of sage,
1/2 cup of red wine that you would drink,
salt & pepper to taste.


drool.gifBrown the meat in a hot cast iron skillet with no oil. Do the same with the parsnips. Put the bison in the bottom of the crock pot, sprinkle with salt and pepper. Cover with parsnips, then carrots, then 1/2 of the onions. Splash 1/2 the wine and all of the Worcestershire sauce over the ingredients: cover and turn to high and cook for about 5 hours. good-pinot.jpgStir, add the rest of the ingredients with the tomatoes on the top and cover and cook on low for another 5-6 hours. If you like you can thicken with a bit of cornstarch and buttermilk. Serve with buttermilk biscuits; Burgundy or Merlot or a Pinot  –  a hearty beer like Charlie Otto’s Moose Drool is also good. No salad, no beans, no squash, nothing else.

We ate it all: drank some of mom’s Pinot, ( 2003 Sonoma Coast Pinot – the last three bottles in the world,) and the report looked better after dinner than it did before dinner.


Sneaky insight: Populations of Bison, Grizzly Bears, Black Bears, Elk, and Mule Deer will increase during the initial stages of global warming in Yellowstone National Park. So too will populations of Wolves.

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