Courtesy of the National Bison Foundation
The success of this recipe depends on using a top quality red wine. Possibilities are a good California Cabernet Sauvignon; a good Burgundy or Beaujolais; even a Chianti, but NEVER a cheap cooking wine!
- 3 lbs. Bison Cubes in bite size pieces
- 2 tbsp. Oil
- 2 tbsp. Butter or Margarine
- 1 Onion, thinly sliced
- 1 tbsp. (2 cloves) Garlic, minced
- 1 tbsp. Tomato Paste
- 3 tbsp. Flour
- 1 bottle (25 oz.) good Red Wine
- 3 cups hot Bison Stock (if needed to cover meat)
Sachet of Spices:
- 1/2 tsp. Thyme
- 4 Parsley Sprigs
- 1 Bay Leaf, crumbled
- 8 Black Peppercorns
- 18-20 small White Pearl Onions, peeled
- 1 tsp. Sugar
- 3 tbsp. Butter
- 3/4 lb. Mushrooms, brushed clean, quartered
- 1 tsp. Lemon Juice
- 1/4 cup fresh Parsley, snipped
- Pinch of Salt
- 1/2 tsp. freshly ground Black Pepper
Permission for this recipe courtesy of the National Bison Foundation and is published in Bison is Heart Healthy.
- Heat 2 tbsp. oil in Dutch oven to smoking.
- Drop handful of Bison cubes in and brown on all sides.
- Sear well then remove and repeat for another batch of meat. If you need to, add a little more oil. Repeat until all meat is cooked.
- Preheat oven to 375°F. After removing all meat to another bowl, lower heat and add 2 tbsp. butter or margarine and heat to foaming.
- Add garlic, onions and carrots, Saute for about 8 minutes until onions are clear. Sprinkle flour over vegetables and cook another 3 minutes on medium. Using a wooden spoon, scrape meat essence from bottom of pan. Take care not to let mixture burn.
- Pour Red Wine over vegetables, add tomato paste and sachet. Stir well, bring to a slow boil over medium heat, add meat. If wine mixture does not cover meat, add hot Bison stock. Heat until stew comes to a simmer.
- Cover Dutch Oven, place in oven for 1 ½ -2 hours.
- Baste occasionally and reduce heat if stew is boiling rapidly. Keep stew just above a simmer until meat is fork tender.
- Place small onions in small saucepan with cold water and bring to a boil. Immediately remove onions from heat, drain and rinse under cold water to stop cooking. Drain. Saute onions in 2 tbsp. butter or margarine. Sprinkle sugar over onions and continue to stir and saute until golden brown (about 5 minutes on medium heat). Remove from skillet and set aside.
- Melt 1 tbsp. butter or margarine in skillet and drop in mushroom pieces and lemon juice. Saute quickly over medium high heat for about 3 minutes. Stir to saute all sides.
- Check stew; remove from oven about 15 minutes before cooking time is up. Taste for seasoning, salt if necessary.
- Remove sachet and stir in onions.
- Scatter mushrooms evenly over top. Cover and return to oven to heat all garnishes (about 15 minutes).
- Serve in casserole or pot. This stew is better the second day. A great make ahead dish, however I would add the onions and mushrooms on the day of serving because they will get soggy.