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Category : The Four Legged       Region : Plains ~ Plateau       Rating : 5
Braised Bison Heart

Contributor : Added by Administrator

Tribal Affiliation : Ikce' wicasa

Orgin of Recipe : Offered by Shunkmanitu Ska ... who got hungry!

Type of Dish : Today's Native Dishes

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Ingredients

  • Bison heart
  • Flour
  • Mrs Dash Italian
  • Olive oil
  • Stock from Bison bones or beef stock
  • Salt, if needed
  • Black pepper

Directions

Wash and clean heart of silver skin and connecting tissue. Slice across 3/4 in thick. Heat olive oil in large heavy skillet to cover bottom on medium-high. Put enough flour into bag to coat all of meat, add about table spoon of Mrs Dash and a coulple of grinds of pepper. Rinse and pat dry meat. According to saltiness of stock sprinkle meat with salt and dredge in flour mix. Fry in batches keeping pan hot and adding small amount of oil as needed. When all meat is browned add about one cup of stock and and scrape and stir to loosen brown flour and return meat to skillet and just cover with stock. Cover and simmer about one hour till tender and serve with Dennis Banks' wild rice and choice of vegetable. Stir gravy to make lumps smaller and serve over meat and on the side.

Note: This will work with any less tender cut of meat. Vary cooking time as required. If you are doing the bison kidneys do not return to pan after browning, just lighty cook through and finish gravy from pan with stock.


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