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Bison Bourguignon https://www.metro.ca/userfiles/image/recipes/bison-bourguignon-5019.jpg PT30M PT2H00M PT2H30M
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 11/2 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.
4
1 carrot 24 pearl onions 2 Tbsp. (30 mL) canola oil 2 1/4 lb (1 kg) stewing bison, cut into 1/2 in. (1 cm) cubes 1 onion, minced 1/4 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 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
Bison Bourguignon

Bison Bourguignon

Rate this recipe
5 Votes
  • Lactose-free
4
Bison Bourguignon
0:30
Preparation
2:00
COOKING
2:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    carrot
  • 24
    pearl onions
  • 2 Tbsp.
    (30 mL)
    canola oil
  • 2 1/4 lb
    (1 kg)
    stewing bison, cut into 1/2 in. (1 cm) cubes
  • 1
    onion, minced
  • 1/4 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)
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  • 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
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  • 1 lb
    (450 g)
    mushrooms, quartered
Imprimer ma sélection

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 11/2 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.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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