Name: Ȟaŋté úŋ Pté Lolóbyapi (Cedar-Braised Bison)
Yield: 6–8 servings
Ingredients: 2 to 3 pounds bison chuck roast; 1 tablespoon coarse salt; 6 teaspoons maple sugar, divided; 3 tablespoons sunflower oil; 2 to 4 cups Wild Rice or Corn Stock (see note) or vegetable broth; Several sprigs sage; 1 sprig cedar; 2 cups dried hominy, soaked overnight and drained; 1 tablespoon sumac; ½ cup maple syrup

Photo of Cedar Braised Bison on a serving platter surrounded by hominy and a carving knife.

Photo by Joseph De Leo, Food Styling by Erika Joyce

This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.

When braising meat, we always add a handful of the ingredients we intend to serve alongside—such as hominy, wild rice, and dried berries. You need to soak the dried hominy overnight before adding, so be sure to plan ahead.

Recipe notes

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Recipe notes

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