Bison Bourguignon
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 h |
| Total: | 2 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 1 carrot
- 24 pearl onions
- 2 Tbsp. (30 mL) Irresistible canola oil*
- 1 kg (2¼ lb) stewing bison, cut into ½-in. (1-cm) cubes
- 1 onion, minced
- ¼ cup (60 mL) flour*
- 1 Tbsp. (15 mL) tomato paste*
- 2 garlic cloves, chopped
- 2 cups (500 mL) dry red wine
- 1 cup (250 mL) demi-glace (commercial)
- 1 cup (250 mL) cold water
- Salt and pepper to taste
- 1 bay leaf
- 1 tsp. (5 mL) chopped fresh basil
- 1 tsp. (5 mL) chopped fresh parsley
- 8 oz. (250 g) salt pork, cut into strips called lardons, or bacon*
- 1 lb. (450 g) mushrooms, quartered
Preparation
Preheat oven to 350°F (180 °C).
Cut carrot lengthways into 4 pieces, then cut these into very thin strips. Set aside.
Peel pearl onions and blanch for 1 minute. Set aside.
In a large oven-proof pot, heat oil and brown meat on all sides. Set aside.
In the same pot, brown onion over medium heat. Return meat to the pot, sprinkle with flour and cook for a few minutes.
Stir in tomato paste, carrot and garlic.
Deglaze with red wine. Add demi-glace and cold water.
Bring to a boil. Salt and pepper, then add bay leaf, basil and parsley.
Cover and bake for 1½ to 2 hours (or until meat is tender).
Meanwhile, in a saucepan, blanch strips of salt pork. Drain and pat dry.
In a skillet, fry blanched strips or diced bacon. Set aside.
In the same skillet, brown mushrooms and blanched pearl onions. Set aside.
When meat is done, adjust seasoning of the gravy.
Stir lardons, mushrooms, and onions into the stew. Remove bay leaf and serve.
Suggestion
If using bacon, it does not need to be blanched.* 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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