Slow Cooked Bison in Wine

Ingredients:

• 2 1/8 lbs boneless bison blade steak cut into 2 inch cubes
• ½ cup (250 ml) hot water
• 2 tsp (10 ml) beef bouillon powder
• 10 oz (284 ml) cream of mushroom soup
• 10 oz (284 ml) mushroom pieces drained
• 1 x 1 ½ oz (1 x 42 g) envelope of onion soup mix
• ½ cup (125 ml) red wine

Instructions:
Place bison cubes in 6 quart (6L) slow cooker. Stir hot water and bouillon powder together in medium bowl. Add soup, mushroom pieces, soup mix and wine. Stir. Pour over bison cubes. Cover. Cook on low for 7 – 8 hours or high for 3 – 4 hours. Serves 6