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Estofado de Bisonte

Estofado de Bisonte

aka Bison Stew


Serves: 4-6
Prep: 30 mins
Cook: 2 hrs
T = Tablespoon
t = teaspoon 


2-3 lbs BRD Bison Roast; trimmed and cut into 1” pieces
3 T high temp cooking oil; avocado, grapeseed, tallow, etc.
1 large yellow onion; finely chopped
2 garlic cloves; smashed and minced.
1 cup red wine 

3 T red wine vinegar
1/2 cup tomato sauce
1 large bay leaf; or a couple small ones.
1 t dried oregano
1 cup salsa verde

Salt and Pepper as needed. 

2 T parsley; finely chopped, for garnish. 

Paper Towels
Pairing knife
Chef’s Knife
Cutting Board
Medium dutch oven or pot
Slow cooker and sauté pan, optional
1 med bowl 



  • Preheat dutch oven on medium low heat. (Preheat sauté pan if using slow cooker over low heat.)
  • Prep bison roast by removing from packaging and drying with paper towels. Trim away any hard tissue deposits from inside and around the roast, pull apart to trim if needed. Leave fat deposits as desired*. Cut into bitesized pieces, about 1”.
  • Prep onion and garlic.
  • Measure out and/or have ready all other ingredients.

Build Flavor

  • Add high temp cooking oil to dutch oven or sauté pan and turn heat to medium.
  • Wait until oil just begins to smoke and add bison cubes in an even layer across cooking surface.
  • Lightly salt and pepper.
  • Let meat sear for 2-3 mins then stir to brown evenly. 
  • Cook for another 2-3 mins allowing color to develop**.
  • Remove meat to bowl using a slotted spoon.
  • Allow to reheat for a minute then add onions and stir. Allow to brown slightly.
  • Add minced garlic and stir. Cook until you can smell it. About a minute.
  • Return meat to the pot and stir.
  • Add red wine and scrape all the bits of fond off the cooking surface. Cook to reduce for 2-3 mins.


  • Add remaining ingredients and bring to a boil.
  • Reduce heat and cook at a simmer for 1-1.5 hours until meat is fork tender.
  • If using a slow cooker, transfer meat and onion/garlic/red wine mixture to the slow cooker. Add the remaining ingredients and set to low heat for 6 hours. 


  • Taste for salt and add more if needed.
  • Serve with corn or flour tortillas and your favorite toppings.

* You will be able to determine what is connective tissue and what is fat deposits by feel. You will be able to cut into the fat deposits with a fingernail. You will not be able to do so with connective tissue.

** Searing meat is important for building flavor. It also begins the cooking process. To avoid over cooking the bison, you will need to sear using very high heat. The high heat will sear the surface quickly and leave the interior portion of the meat to cook during the long simmer. But know it will also create smoke which can be intimidating, but don’t worry, you’re doing the right thing.

For reference:

Bison Roast before trimming


Bison Roast after trimming and cubing