Local Bison Hump Roast Stew

As the leaves here in Western North Carolina turn from electric green to various shades of gold, plum, peach, auburn and lemon, nothing is more comforting than a hearty stew. Unique only to bison is the special hump roast, beautifully marbled and full of robust flavor. Slow simmered with the bounty of the fleeting season in a traditional clay pot, this dish is best enjoyed nestled in your favorite chair by a window with a view.

Local Bison Hump Roast Stew:

*1 bison hump roast

*sea salt

*cracked black pepper

*1 medium onion, chopped

*2 stalks celery, chopped

*2 cloves garlic, minced

*1 1/2 cup tiny garden potatoes, or larger potatoes cut into cubes

*3 garden carrots, chopped

*1 handful flat leaf Italian parsley

*2 bay leaves, fresh or dried

*1 bottle dry red wine

*1 Tbsp arrowroot powder

Preheat oven to 250.

Rinse hump roast and pat dry with paper towels. Liberally coat in sea salt and pepper.

Place a cast iron skillet over medium heat coated with coconut oil. Sear all sides of roast, about 1-2 minutes per side. Place in a clay pot, crock pot, or any roasting pan with a fitted lid.

Surround roast with onion, celery, garlic, potatoes, carrots and parsley. Pour wine over contents. Add bay leaves. Season with additional sea salt and pepper.

Fit dish with a lid and place on center rack of preheated oven. Bake for 6-8 hours or until roast is tender.

If using a crock pot, fit with lit and turn setting to low. Simmer for same amount of time or longer.

Allow contents to cool before skimming excess fat from top of cooking liquid.

Remove roast from pot. Trim away fat. Shred meat into generous pieces with a fork.

Place pot over medium heat. Dissolve arrowroot powder in 1/4 cup cool water. Whisk into roast liquid and vegetables, and heat until thickened. Return shredded roast pieces to pot. Stir.

Sprinkle with chopped fresh parsley, ladle into bowls, settle in and enjoy.