Bison bourguignon cubes
| Preparation: | 20 min |
| Marinating/Waiting: | 6 h |
| Cooking: | 1 h 30 min |
| Total: | 7 h 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 2 bay leaves (small)
- 1 sprig fresh thyme
- 1 tsp. (5 mL) peppercorns
- 1/4 cup (60 mL) onion in 1 in. (2.5 cm) cubes
- 2 cloves of garlic
- 1/3 cup (80 mL) carrots, in 1 in. (2.5 cm) cubes
- 1/3 cup (80 mL) celery, in 1 in. (2.5 cm) cubes
- 2 cups (500 mL) dry red wine
- 21 oz. (600 g) bison cubes
- 4 oz. (120 g) bacon, diced
- 1/4 cup (60 mL) extra virgin olive oil*
- 1/4 cup (60 mL) butter*
- 1 1/2 (375 mL) mushrooms, quartered
- 3/4 cup (180 mL) pearl onions (frozen, unfrozen)
- 2 tsp. (30 mL) whole-wheat flour
- 2 cups (500 mL) beef broth*, reconstituted
- Ground black pepper to taste
Preparation
In a large glass or plastic salad bowl, place bay leaves, thyme, pepper, onions, garlic, carrots and celery. Mix well so flavours blend while marinating.
Top the vegetables with the bison cubes, bacon. Pour red wine over the vegetables and meat. Cover and place in the refrigerator overnight. Retrieve the cubes of meat and drain them. Strain the wine and set aside. In a large casserole, brown marinade vegetables in oil over high heat for 3-4 minutes. Deglaze with the marinade wine. Bring to a boil and let simmer 3-4 minutes. Remove the vegetables.
In a hot frying pan, brown the bison cubes and bacon in half the butter. Add the meat to the marinade wine. In the same pan, brown the mushrooms and onions in the rest of the butter. Sprinkle with flour. Mix well. Moisten with beef broth and transfer to the casserole. Simmer 1 1/2-2 hours until tender. Season to taste and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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