The best base for starting a stew or soup with bison meat are the drippings, juices, and leftover meat from a pot roast, arm roast, or sirloin roast. Recently, I cooked a large roast and after serving the roast, I poured all of the juices into a freezer container and packed as much meat as I could into it. I purposely seasoned the roast simply so the juices could be used for a soup or stew. I seasoned the top of the roast with salt, pepper, paprika, and garlic powder and cooked it on low heat for several hours covered. The roast has some fat on it of course and this adds to the flavor of the juices. The resulting juices were very rich mainly due to the presence of a bone in the roast and the high quality paprika I used. After freezing, you can reach into the freezer and essentially have a readymade kit for making a bison stew or soup. Simply start with this seasoned mix, add some tomatoes and mixed vegetables and you are ready to turn on the crockpot or simmer in a stockpot.

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