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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
servings
0:30
Preparation
2:00
COOKING
2:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    carrot
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  • 24
    pearl onions
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  • 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
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  • 1/4 cup
    (60 mL)
    flour
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  • 1 Tbsp.
    (15 mL)
    tomato paste
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  • 2
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  • 2 cups
    (500 mL)
    dry red wine
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  • 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
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  • 1 lb
    (450 g)
    mushrooms, quartered
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    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

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    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

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    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

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    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

    Blackberries

    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

    Blackberries

    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

    Blackberries

    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

    Blackberries

    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

    Blackberries

    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms, 227 g, PRODUCT OF ONTARIO

    Blackberries

    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

    Blackberries

    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

    Blackberries

    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms, 227 g, PRODUCT OF ONTARIO

    Blackberries

    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

    Blackberries

    Blackberries

    2 for $3.0

    170 g, PRODUCT OF MEXICO Belle Grove Whole White Mushrooms 227 g, PRODUCT OF ONTARIO

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

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Lactose-free recipes

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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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