• 3 Tbs. olive oil
• 1-1/2 lbs. top sirloin bison steak, 1 inch thick, cut into 1 inch cubes
• 4 cloves garlic, crushed
• 3 cups recipe-ready crushed tomatoes
• 1 Tbs. tomato paste
• 1/2 cup dry white wine or chicken stock
• 1/2 tsp. rosemary, or 2 Tbs. fresh, chopped
• 1-1/3 cups chicken stock
• 1-1/3 cups water
• 1-1/3 cups long grain rice

Heat oil in a heavy non-reactive saucepan over medium high heat. Sauté bison 3-5 minutes, stirring frequently, or until evenly browned. Reduce heat to low. Add garlic and sauté 1 minute. Stir in next 4 ingredients and salt and pepper to taste. Cover and simmer 4 hours or until bison is tender. While bison is cooking, combine stock and water in a saucepan over medium high heat. Stir in rice and salt and pepper to taste. Bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Serve bison stew over rice.

Per serving: calories 682, fat 20.9g, 29% calories from fat, cholesterol 146mg, protein 55.8g, carbohydrates 59.8g, fiber 2.9g, sugar 5.3g, sodium 655mg, diet points 15.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 3.0, Lean meat: 7.0, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chablis, Pinot Noir, or Zinfandel.