Author Angela Litzinger at test.angelaskitchen.com
2poundsbison steakcut into ¾” cubes
4poundssweet potatoespeeled and cut into ¾” cubes
1poundwhite button mushroomsquartered
12large shallotspeeled and quartered
2cupdry red wine
2 14ozcan crushed tomatoes
4teaspoonsfinely chopped fresh rosemary or 1 teaspoon dried rosemarycrushed
1teaspoonfreshly ground pepper
Place bison, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving stir in vinegar and parsley.
To freeze: Put all ingredients for one batch into a gallon-sized zip sealed freezer bag. In a small freezer bag package vinegar and parsley. Remove as much air as possible from both bags, seal, package together, label and freeze.
To serve: Thaw. Put contents of large bag into slow cooker and stir. Cover with lid and cook on low 5 hours. Before serving stir in vinegar and parsley. Serve over rice or pasta and add a side salad.