This is a "three sisters" style stew with corn, beans and squash, plus wild greens like amaranth or lambsquarters. Any greens (chard, kale, spinach, etc.) are fine.
2 to 3poundsbison stew meat, see above for other options
Salt
4ears of corn
3bay leaves
1ouncedried mushrooms,crushed roughly
1pounddried beans
1 to 2poundswinter squash, cut into chunks
2tablespoonsbison fat, beef fat, butter or oil
1large yellow onion, chopped
3clovesgarlic,minced
1poundgreens,lambsquarters, amaranth, spinach, etc.
Green alder pepper(optional)
Instructions
Cut the bison meat into big chunks. Just barely cover with water in a large pot and bring this to a boil. Once the foam collects on the surface after a few minutes, dump the water. Return the meat to the pot, add enough water to cover by several inches and return to a simmer.
Slice the kernels off the ears of corn. Reserve the kernels and cut the cobs in two pieces. Put them in the pot with the meat. Add the bay leaves and salt to taste. Simmer 1 hour.
Meanwhile, heat the butter or bison fat in a pan over medium high heat and brown the onion. When it's mostly browned, add the garlic and cook another minute. Scrape all this into the pot with the bison.
After 1 hour, add the mushrooms and beans and keep simmering. After another hour, add the squash. When the bison is tender, fish it out and cut it against the grain into pieces you'll want to eat in a stew. Discard the corn cobs.
Add the corn kernels and greens and cook 5 minutes. Add more salt if you want, along with the green alder pepper, if using.
Notes
Bean choice is up to you. I like Hidatsa beans or great northern beans here. If you want to try the alder pepper, you can buy green alder pepper online here.