2# Bison Osso Bucco Stew in pressure cooker

This bison stew recipe helps us fill all the bowls at the table. We serve it over rice to stretch it even further and make the most of the delicious gravy.

You can use stew meat or osso bucco (aka shank or meaty soup bones), or some of each,

Serves about 6. Total prep and cook time about 1 hr 30 min.

Ingredients:

• 2# Bison Stew Meat or Osso Bucco

• Montreal Steak Seasoning

• 2T Cooking oil of choice

• 4-6 cloves garlic whole

• 1/2 medium onion chopped

• 10 oz water

• 2T Better than Bullion

• 1/2 T mixed onion and garlic seasoning (I use Spice Islands Garlic herb and/or Kirkland Organic No salt seasoning.)

• Spicy option - add Jalapenos, Cayenne, or Cajun seasoning when cooking meat

• 2 medium/large potatoes chopped

• 4 carrots peeled or 1 cup baby carrots

• 2 stalks celery with leaves chopped
  
  Optional veggie add ons

• 1 cup broccoli crowns

• 2 handfuls dark leafy greens (kale, spinach, etc)

• 2 cups sliced mushrooms

Directions:

1. Rinse meat and pat dry, season to taste with Montreal

2. Add oil to pressure cooker and set to saute.

3. Sear meat. (Short on time? Skip the sear, its ok.)

4. Mix 10 oz water with better than bullion and dried spices.

5. Add broth to pressure cooker and stir to mix with seared meat.

6. Add chopped onion and garlic cloves

7. Pressure cook on high 40 minutes. Release pressure. Meat should fall off the bone, if not, set it for 5-10 more minutes. Stew meat takes less time than osso bucco.

8. Add fresh veggies and stir.

9. Pressure cook on high for 9 minutes.
   
   If using osso bucco, be sure to get the marrow out of the bone and into the broth, Then remove the bones, shred the meat, or breakinto bite size pieces. It should cut with a fork.

10. Stir and serve (We serve over rice. Any grain would work or fresh bread on the side.)