I enjoyed the beauty of this growing Cinderella Pumpkin all summer.
Now I am enjoying eating it! This Pumpkin Bison Stew is easy to make, very tasty, and freezes well. It began in my book Eat Away Illness as Oven Beef or Bison Stew, but here I’ve substituted pumpkin for turnips. It worked well.
Pumpkin Bison Stew
1 pound bison, cubed
2 tbsp. whole grain flour of choice
herbs of choice, e.g. oregano, basil
Celtic sea salt to taste
3/4 cup tomato juice (may use tomato paste mixed with a bit of water)
2 cups vegetable broth, filtered water or leftover red wine
- Saute onions in oil until transparent.
- Add bison and saute.
- Sprinkle with the flour and stir to combine.
- Add veggies and herbs and liquids.
- Bake at 300F. for 3 hours.
Serve with a green salad for a well balanced meal.
Enjoy the health benefits of pumpkin this winter.
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