Large drizzle of canola oil

1½ lbs bison stew meat

¼ cup brown sugar

¼ cup soy sauce

¼ cup sliced fresh ginger

1 tsp grated lemon zest

2 cups water

1 lb kabocha squash, seeded and cubed (you can leave the skin on if you’re using kabocha. If you’re substituting another squash it’s best to peel it)

Salt and pepper, to taste

Sliced green onions, to garnish

Toasted sesame seeds, to garnish

Cooked white rice, to serve


1. In a large pot with a lid, heat a drizzle of canola oil over medium high heat. Working in batches sear the meat, reserving all the seared meat on a plate until you’re done. Once your meat is seared add it and any collected juiced back to the pot, add sugar, soy, ginger, lemon zest and water and bring to a simmer.

2. Cover and turn heat to medium low and cook until meat is tender, depending on your bison (or meat in general) this can take anywhere from 45 minutes to 2 hours.

3. Once your meat is tender, pick out all of the sliced ginger and add cubed squash. Cover and simmer for 15 minutes, until squash is also tender. Season to taste with salt and pepper and serve garnished with green onions and sesame seeds alongside steamed white rice.