Serving Size: 10.3 ounces (292 grams)
Prep Time: 60 minutes
Total Cooking Time: 270 minutes
- Six 6-ounce bison sirloin, cut into 1-inch pieces
- 4 Tablespoons vegetable oil
- 1 Cup tomato kethcup
- 2/3 Cups packed brown sugar
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon garlic powder
- 1/4 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Cup water
Place heavy-bottomed sauté pan on stove. Turn burner to high and wait 3-4 minutes for it to preheat.
Add oil, wait 1 minute, and then add as much meat as can be managed by the size of the pan you are using. You want enough meat to cover the bottom of the pan, but not too much so that the meat stacks up.
Brown well and place into 9-by-13-inch baking pan, rotating well-browned meat out and fresh meat into the sauté pan.
Add the remaining ingredients, with the exception of the 1 cup water, into a bowl and mix well. Once mixed, pour over browned bison in baking dish.
Put dish into preheated oven and cook for 4 hours. Add water, ¼ cup at a time, every hour, mixing well each time.
Meat should be tender and juicy, if not, increase cooking time by 1 hour and add additional water.