Clean Out The Pantry, Ep. 16: Slow-cooker bison "burgundy."
Put 1 lb. Bison stew meat, 2 large white mushrooms (chopped), 2 stalks celery (chopped), 1 shallot (sliced thin), 2 garlic cloves (sliced), and about a quarter cup of sliced carrots in a small slow-cooker. Add 1 1/2 tbsp butter, salt, & pepper. Add 2/3 of a bottle of Tempranillo wine, and start the cooker. After about 10-12 hours, mix in approx 1 1/2 tbsp of flour (mixed with water to make a thin paste). Cook for another hour, then stir in 1/4 cup sour cream. Cook another 5-10 minutes.
Serve over polenta.