One Pot Bison & Wild Rice Stew
This hearty autumn stew brings together tender bison, earthy wild rice, and sweet roasted squash for a one-pot meal that’s perfect for cozy nights or weekly meal prep.
Lean, high in protein, and naturally flavorful, bison adds depth without the heaviness of traditional red meat. Combined with wild rice, hominy, and a medley of fall vegetables, it creates a balanced meal full of texture and flavor. A drizzle of maple syrup and a hint of smoked paprika round out the flavors with subtle sweetness and warmth.
This stew is designed for busy weeks – it reheats beautifully, making it ideal for make-ahead lunches or dinners. Serve it with crusty bread, and you’ll have the perfect autumn meal ready whenever you need it.
One Pot Bison & Wild Rice Stew
Ingredients
- 24 oz bison meat for stew
- 6 tablespoons butter
- 1 delicata (or acorn or butternut squash) - peeled & chopped
- 2 cups hominy
- 4-5 mushrooms - chopped
- 2-3 ribs celery - chopped
- 1-2 shallot - chopped
- 8-10 whole cloves garlic - mashed
- 2-4 small whole carrots - leaves & stems removed
- 1 tablespoon dill
- 1 tablespoon smoked paprika
- 1 tablespoon worcestershire sauce
- ¼ cup maple syrup
- 4 cups wild rice
- 6 cups broth
- ½ package spinach leaves
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
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In a large heavy-bottom pot or Dutch oven over high heat, melt three tablespoons of the butter until frothy. Add the bison stew meat. Sear until just browned, about 8-10 minutes - it’s okay if a few pieces are still slightly pink. Remove from the pot and drain. Do not rinse the meat. Wipe the pot clean.
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Return the pot to a high heat and add the remaining butter. Sauté the squash until lightly browned, about 4-5 minutes. Then add the hominy, mushrooms, celery, shallot, and garlic. Continue to saute until the garlic is fragrant and the shallot is tender, about 5-6 more minutes.
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Pour the maple syrup over the vegetables and stir well to coat. Season the contents of the pot with salt and pepper to taste.
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Stir in the wild rice until it is well combined. Add the whole carrots and return the bison meat to the pot. Pour in the broth.
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Bring the pot to a rolling bubble, then cover and reduce the heat to medium. Simmer for 45 minutes, stirring occasionally to prevent burning. Cook until the rice is tender and not overly chewy (wild rice will naturally have more ‘chew’ than white rice).
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Stir and reduce the heat to low. Add the spinach and stir it into the hot stew until it is wilted, about 2-3 minutes. Remove from heat. Serve with crusty bread and enjoy!
Recipe Notes
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