Bison Bourguignon
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.
