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Braised bison with creamy yellow corn mush and maple cranberries


Braised bison:

  • Bison
  • Pinch of salt and pepper
  • Garlic
  • 1 bay leaf
  • Vegetable stock
  • Bunch of thyme

Yellow corn mush:

  • Yellow cornmeal
  • Vegetable stock
  • Salt and pepper

Maple cranberries:

  • Frozen cranberries
  • Orange juice
  • Maple syrup
  • Star anise
  • Pinch of salt


Braised bison:

  1. Season bison with salt and pepper, sear on medium heat until golden brown on all sides.
  2. Once seared, place in a slow cooker on low for eight hours with garlic, bay leaf, a bunch of thyme and vegetable stock and simmer in slow cooker. 

Yellow corn mush:

  1. Summer vegetable stock.  Add yellow corn meal, season with salt and pepper and simmer until creamy. 

Maple cranberries:

  1. Put pot on medium heat, add all ingredients and season with salt at the end. Simmer for 30 minutes. 

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