Bison In red Wine (for 8 people)
Bison stew (3.5lb)
Onions  (2lb)
Carrots  (2lb)
Celery   (1 stalk or a ½ small celeriac)
(Facultatif) Leek (1 small)
Thyme (1 branch)
Bay leaf (2)
Garlic (3 cloves)
Good red wine dry (1 bottle)
Brandy  ( or whiskey) (3 oz)
Clove (2)
Mushrooms (1 lb)
Bacon (10 slices)
Flour (3 Tsp)

Preparation
Peel and cut the vegetables
In a large earthenware or stainless steel bowl add the first 11 ingredients
Mix well and let marinate 1 to 3 days turning at least once
Drain the meat and vegetables, keep the marinade.
Season the meat wit salt and pepper
Roll the meat in the flour and brown it in a large skillet with some canola oil (do that in three batches)
Put the meat in a large saucepan or roaster once browned
Deglaze the skillet with a little red wine (you always need red wine when you cook, spare a little for the pot) to remove all the meat juices, add that to the saucepan.
Brown the vegetables in the skillet add to the meat.
Bring the marinade to a boil in a different pot.  Scum will rise to the surface (it is the albumen from the meat and if it goes in the stew the sauce won’t look good) skim it out and strain the marinade through a fine sieve into the saucepan, don’t push on the scum in the sieve as it will go through.
Cut the bacon in little bits and slice the mushrooms
Add that to the saucepan.

Bring the whole to a boil and simmer covered for 2-4 hours depending on the tenderness of the meat. It is best to cook it in the oven.  Check every so often for doneness, it should be tender but not falling apart.

If more liquid is needed add a little water. Correct the seasoning with salt and pepper maybe a dash of brandy?

If the sauce needs to be thicker mix a little cornstarch with cold water and add to the stew a little at a time. Bring to a boil for the starch to thicken

Serve with mashed potatoes and your favorite vegetable.