Bison à l'étouffée
cooked in crock pot

1 1/4 lbs (585 g) bison round steak, cup in strips
1/4 tsp (1 ml) pepper
1 tsp (5 ml) salt
4 tbsp (60 ml) flour
1 or 2 green peppers, sliced
1 large onion, sliced
1 (10 oz.) can (285 ml) mushrooms
1 lb (500 g) tomatoes
2 tbsp (30 ml) molasses
3 tbsp (45 ml) soya sauce
1 (10 oz.) can (285 ml) green beans

In crock pot, place strips of bison, flour, salt and pepper. Mix well to coat evenly. Add the rest of the ingredients. Cover and cook at high temperature for one hour, then reduce to low heat and simmer for 7 to 8 hours. Serve with rice.