Slow-Cooker Bison Stew and Chive/Cheddar Gougeres

When I was in Stratford yesterday I picked up some bison meat from Blanbrook Bison Farm (St. Mary's) to make a stew. The cold/rainy weather this weekend has really had me thinking or warm slow-cooked meals, which is probably why I felt the need to buy some stewing meat.

Here is the recipe that I used:

Slow-Cooker Bison Stew

• 1 pound cubed stewing bison meat
• 1 1/2 cups diced potatoes
• 1 1/2 cups sliced carrots
• 1 cup chopped celery
• 1 medium onion, sliced
• 1 can diced tomatoes (I had none so I just cut up a few tomatoes)
• 1 cup beef broth
• 1 tsp salt
• 1 tsp dried parsley
• 1 tsp dry mustard
• 1/2 tsp pepper
• 1/4 cup water / 1 tbsp corn starch (optional)

Combine all of the ingredients except water and corn starch. Cook on low for 7-8 hours or on high for 4-5 hours. If juices are runnier than you would like combine water and corn starch and let simmer.

Chive and Cheddar Gougeres

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/2 cup flour
• 1/4 tsp salt
• 1/4 tsp paprika
• 2 large eggs
• 1/4 cup grated parmesan cheese
• 2/3 cup + 2 tbsp Old Cheddar Cheese
• 3 tbsp finely minced chives

Put water and butter into a pot and bring to a boil. Take it off the heat. Combine flour, salt, and paprika and add to the water/butter mixture. Stir until the contents form into a ball of dough. Let the dough cool for 5 minutes. Beat in the eggs one at a time and then mix in the cheeses and chives. Scoup the dough by the tablespoon onto a baking sheet and sprinkle some additional cheese on the top. Bake at 400F for 25 minutes. You'll know they're done when your home smells wonderful.

Here is our completed meal: