Bison Bourguignon
When the temperatures drop, there’s nothing better than a slow-simmered dish to warm the soul. Bison Bourguignon is my go-to winter recipe, a rich and savory stew that highlights the deep, natural flavors of bison meat.
This recipe celebrates the rich flavors of bison in a slow-simmered stew, perfect for chilly evenings.
Yields: 6-8 servings Prep time: 30 minutes Cook time: 3-4 hours
Ingredients:
2 lbs bison stew meat, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 bottle (750ml) dry red wine (like Burgundy or Pinot Noir)
4 cups beef broth
1 bouquet garni (or 1 tsp dried thyme and 2 bay leaves)
1 lb cremini mushrooms, quartered
1 lb pearl onions, peeled
Salt and pepper to taste
2 tbsp butter (optional, for serving)
Mashed potatoes, egg noodles, or crusty bread, for serving
Instructions:
Sear the bison: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the bison cubes in batches (don't overcrowd the pot) and sear on all sides until browned. Remove the bison from the pot and set aside.
Sauté the vegetables: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Deglaze the pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring the wine to a simmer and cook for a few minutes to reduce slightly.
Add braising liquid: Add the beef broth, bouquet garni (or dried thyme and bay leaves), and the seared bison to the pot. Bring to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 3 hours, or until the bison is very tender.
Add mushrooms and pearl onions: After 3 hours, add the quartered mushrooms and pearl onions to the stew. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.
Season and serve: Season the stew with salt and pepper to taste. Remove the bouquet garni (if using). If desired, stir in 2 tbsp of butter for added richness. Serve the Bison Bourguignon hot over mashed potatoes, egg noodles, or with crusty bread for soaking up the delicious sauce.
Bison Roast
A delicious and healthy roast recipe
My highschool friend, Kathy, shared this method of preparing bison roast with me. It is now my tried and true favorite way to make a roast. It always turns out tender and delicious!
Indredients
- 3-4 pound roast (Can be a chuck, arm or rump roast)
- Olive oil
- Meat tenderizer
- Seasonings of choice
- 1 onion, cut in about 8 pieces
- 1 can of either beer, coke, broth or a cup of wine (I use beef consummé)
Steps
Preheat your oven to 250 degrees for frozen or 200 degrees for thawed roast.
Rub olive oil over it and season with meat tenderizer and seasonings of choice. I use salt, pepper and granulated garlic.
The cooking vessel of choice is a Pampered Chef Deep Covered Baker/Roaster with Lid. This is a stoneware product with a secure fitting lid.
Lightly oil the inside of the roasting pan and place the chopped onion in the pan.
Then place your seasoned roast on top of the onions.
Pour the liquid of choice over the roast and place the lid on the roasting pan.
Place the roaster in the oven for 8-10 hours. No peeking!
Remove from oven and enjoy.
Quick Bison Chili
Try this quick weeknight Bison Chili recipe.
Ingredients
1.5 pounds of stew meat cut in ½ inch cubes
8 ounces bison or beef broth
48 ounces of diced tomatoes (I used frozen tomatoes from the garden)
10.75 ounce can tomato soup
16 ounce can black beans (or beans of your choice)
1 Tablespoon olive oil
3 cloves garlic, minced
1 Tablespoon Chili Powder
2 Teaspoons oregano
1 Teaspoon thyme
¼ Teaspoon granulated garlic
1 Teaspoon salt
¼ Teaspoon paprika
Steps
Infuse the garlic and chili powder in olive oil over medium low heat in a small saucepan until fragrant.
Place all ingredients in an Instant Pot, making sure the ingredients don’t exceed the maximum fill line in your Pot.
Place the pressure valve to the “sealing” position. Turn your pot to high pressure for 30 minutes.
Let it release its pressure, remove the lid and enjoy!
Top with your favorite garnishes: crackers, shredded cheese, sour cream, avocado, corn bread.