History You Can Taste: Manitoba’s Bison Stew
- Ginger North
- Jun 17
- 4 min read
#30CanadianFoods: Big Flavour on the Prairie! This bison stew is rooted in Red River history—and it’s the perfect way to warm up after a heritage adventure at Lower Fort Garry.
The Past is Delicious: Welcome to Manitoba
When people picture Manitoba, they might imagine flat farmland and bitter winters. But there’s so much more here—especially if you love stories, strong coffee, and a good meal with deep roots. This prairie province is packed with history, including sites where fur traders, buffalo hunters, and settlers once swapped goods, gossip, and recipes.
In this edition of the #30CanadianFoods series, we’re headed to a living history site that brings 19th-century life vividly to the present—and we’re finishing with a recipe that’s as Manitoban as it gets.
Catch the full #30CanadianFoods series here.
Step Back in Time at Lower Fort Garry
What it is:
Lower Fort Garry National Historic Site is the best-preserved stone fur trading fort from the era of the Hudson’s Bay Company—so yeah, it’s kind of a big deal.
Located near the Red River in St. Andrews, this place feels like someone hit pause on 1850 and left the door open for you to walk in. The site offers immersive experiences with costumed interpreters who show you everything from blacksmithing to baking, fur pressing to fashion. It’s like stepping into a time machine with bannock in hand.
Why people love it:
Visitors often rave about how fun and informative the interpreters are (“like a Prairie version of Outlander, but with beaver pelts”), and families especially love the kid-friendly demonstrations. One reviewer wrote, “It’s like walking through a live museum where everyone’s in character—but happy to answer all your questions.” Another called it a "hidden gem that more Canadians should know about."
You can stroll through the stone buildings, try your hand at traditional skills, and even chat with people portraying historic figures (ask about the fur press—it’s wild). The Red River backdrop doesn’t hurt either.
What to bring: Comfortable shoes, curiosity, and maybe a picnic (though they often have food events too).
More info:
Dig Deeper: Where Else to Soak Up Manitoba’s Culture
📍 The Manitoba Museum – Winnipeg
This is where you go if you want to see a bison up close (stuffed), board a 17th-century replica ship, and stroll through an immersive depiction of early Winnipeg streets. Their Indigenous galleries are especially well done, and the museum has strong programming on Métis history, natural science, and archaeology. 🔗 Visit site
📍 FortWhyte Alive – Winnipeg
More than a museum, FortWhyte blends education and adventure. Think trails, wetlands, and interpretive exhibits about the prairies, sustainability, and food systems. They also offer seasonal programs, including bannock-making and bison safaris. 🔗 Visit site
📍 Mennonite Heritage Village – Steinbach
This outdoor museum showcases Mennonite life with authentic buildings (including a windmill!) and traditional food. Their restaurant serves dishes like borscht and vereniki, giving visitors a taste of Mennonite culinary traditions. 🔗 Visit site
Prairie Plot Twists: The Lesser-Known Side of Manitoba’s Past
Did you know Lower Fort Garry was the site of the very first training academy for the North-West Mounted Police (the forerunner of the RCMP)? Or that bison herds once stretched so far across Manitoba’s grasslands they were said to “blacken the prairie like thunderclouds”?
Here's another tidbit: In the 1870s, the fort also served as a “summer spa” of sorts for the elite. Government officials came to escape Winnipeg’s notorious mosquitoes—and while there, they worked on treaties and governance... between tea and lawn games.
From Fur Trade to Food Bowl: Try This Hearty Bison Stew
The fur traders and Métis who passed through Lower Fort Garry didn’t just shape Canadian history—they also brought deliciously practical prairie cuisine. This bison stew from Parks Canada is a nod to those roots: simple, hearty, and built to warm you to your bones.
Bison Stew
This hearty dish could be made on a camping trip.
Ingredients
3½-4 lbs | 1.5 kg piece of bison meat or top butt beef, cubed
3 tbsp | 45 ml oil
1 onion, chopped
½ lb | 250 g mushrooms, quartered or sliced
1 cup | 250 ml diced carrots
½ cup | 125 ml diced celery
1 cup | 250 ml diced turnips/rutabaga
2 quarts | 2 litres beef stock or water
Salt and pepper to taste
1½ cups | 375 ml water or cream + 1 cup | 250 ml uncooked rice to finish (optional)
Directions
Preheat the oil in a large pot over medium-high heat. Brown the meat on all sides.
Add the stock or water, along with onion, mushrooms, carrots, celery, and turnip.
Simmer until the vegetables are soft and the bison is tender, about 1 hour.
Add salt and pepper to taste.
(Optional) Stir in water or cream and uncooked rice. Simmer for another 20 minutes.
Serve with bannock, fresh from the fire—or oven.
Go On, Get Out There
Manitoba’s heritage is full of bold stories, big skies, and the kind of food that sticks with you. Whether you’re walking through history at Lower Fort Garry or cooking up a pot of bison stew at home, you’re part of something bigger—Canada’s flavourful, fascinating past.
So pack a thermos, bring your curiosity, and remember: history’s not boring. Especially when it tastes this good.
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