It is very delicious (at least when I make it ;) ). I made it over an open fire in a cauldron of all things, frying up the meat separately on a cast-iron frying pan over hot coals, and I let it slow simmer for three hours or so before serving it up.

Personally, I'm more of a fan of venison than bison: they have different aftertastes. Maybe it's also because bison are protected - the only wild ones around are in Elk Island National Park - and this one was bought from a man who raises them commercially... so after several generations they're more like cows in their fat reserves. They're not as lean as wild venison. Still, tasty!