Native American Rössypottu

Ingredients

In this adaptation, the Finnish Rössypottu is transformed into a Native American-inspired dish by incorporating traditional Native American ingredients and spices. The original dish typically uses pork, while this version features bison meat, which is a staple in Native American cuisine. Additionally, wild rice is added to enhance the texture and flavor of the stew, giving it a unique twist. We alse have the original recipe for Rössypottu, so you can check it out.

• 500g (1.1 lb) bison meat, cubed 500g (1.1 lb) bison meat, cubed
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup (185g) wild rice 1 cup (185g) wild rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried sage 1 teaspoon dried sage
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the bison meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and sliced carrots. Sauté until the vegetables are softened.
3. 3.
   Add the minced garlic, dried sage, dried thyme, and smoked paprika to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Return the browned bison meat to the pot and add the cubed potatoes, wild rice, and vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the bison meat is tender and the wild rice is cooked.
6. 6.
   Adjust the seasoning if needed. Serve the Native American Rössypottu hot and enjoy!

Treat your ingredients with care...

• Bison meat — For the best results, choose lean cuts of bison meat and ensure it is cubed into bite-sized pieces for even cooking.
• Wild rice — Rinse the wild rice thoroughly before adding it to the stew to remove any excess starch and ensure a fluffy texture.

Tips & Tricks

• To add a smoky flavor, you can substitute bison meat with smoked turkey or venison.
• For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 10 minutes of cooking.
• Feel free to add other vegetables such as corn or bell peppers to customize the stew to your liking.
• Serve the Native American Rössypottu with a sprinkle of fresh chopped herbs, such as parsley or cilantro, for added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day meal.

Serving advice

Serve the Native American Rössypottu in deep bowls, allowing the flavors to meld together. Accompany it with a slice of warm cornbread or crusty bread to soak up the savory broth.

Presentation advice

Garnish the stew with a sprig of fresh thyme or a sprinkle of smoked paprika to add a pop of color and enhance the visual appeal. Serve it in rustic pottery bowls to embrace the Native American aesthetic.