Bison Pepper Pot

By Kevin • All, Meat • 18 Jan 2015

Bison Pepper Pot

I know this great guy (and Kev’s Kitchen subscriber) in the Toronto area that doesn’t just cook, but track races his beautiful BMW. When he asked for more African and Caribbean-influenced dishes, the first one I thought of was Doro Wat. Here’s another that fits the bill. I know you’ll want to use goat Dave, so go for it and if you’ve got the guts to slide that car of yours around a track, you should be able to up the Scotch bonnet count to at least four!

Time: 2.5 hours

Serves: 4


2 tablespoons grapeseed or other neutral-flavoured oil
1 pound bison stew pieces
1 onion – roughly chopped
1 bunch kale – thick stems discarded & leaves roughly chopped
2 teaspoons dried thyme
2 teaspoons allspice
2 Scotch bonnet peppers – halved
1 ¼ teaspoons kosher salt
¼ teaspoon fresh ground black pepper
1 can (6 ounces) tomato paste
1 ½ cups beef stock
1 pound yam – peeled and cubed to ¾”


Preheat oven to 325F.

Place a dutch oven on medium-high heat and add the oil.

When the oil is hot, add the bison, turning occasionally until browned on all sides.

Stir in all remaining ingredients expect the yam. Cover the pot and place in the oven for one hour.

Add the yam to the dutch oven and toss gently, returning it covered to the oven for one more hour.

Remove from the oven. Toss gently and serve immediately.

Get the PDF and nutrition info.

2 Responses

  1. Dave


    I’ve been playing around making Vindaloo. Strikes me a Bison Vindaloo could be very good! How about trying it and posting? It requires some specialty ingredients; largely the chilies.

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