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Bison Cubes à la bourguignonne https://www.metro.ca/userfiles/image/recipes/cubes-bison-bourguignonne5154.jpg PT25M PT2H10M PT8H35M
In a large glass or plastic salad bowl, combine the aromatics and vegetables.Mix well to blend the marinade flavourings.Place the bison cubes and lard on the mixture.Cover with the red wine. Macerate in the fridge for 6 to 8 hours.Drain the cubes and lard. Strain the wine. Set aside the wine and vegetables separately.In a large saucepan over high heat, brown the marinated vegetables in the olive oil for 3 to 4 minutes.Deglaze the pan with the marinade wine. Bring to a boil and let simmer for 3 to 4 minutes. Remove the vegetables.In a hot frying pan, brown the bison and lard in half the butter. Add the meat to the wine.In the same frying pan, brown the mushrooms and onions in the remaining butter. Sprinkle in the flour. Mix well.Moisten with the beef broth and pour into the saucepan.Simmer for 1h30 to 2 hours or until the meat is tender.Adjust the seasoning and serve.
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2 small bay leaves 1 sprig of fresh thyme 1 tsp. (5 mL) peppercorns 1/4 cup (60 mL) diced onions, 1 in. (2.5 cm) 2 garlic cloves 1 small carrot, 1 in. (2.5 cm) diced 1 stalk celery, 1 in. (2.5 cm) diced 1 lb bison cubes 4 oz (120 g) smoked lard, diced 2 cups (500 mL) dry red wine 1/4 cup (60 mL) extra-virgin olive oil 1/4 cup (60 mL) butter 1 1/2 cups (375 mL) mushrooms cut into quarters 3/4 cup (190 mL) pearl onions 2 Tbsp. (30 mL) whole wheat flour 2 cups (500 mL) reconstituted beef broth freshly ground black pepper to taste
Bison Cubes à la bourguignonne

Bison Cubes à la bourguignonne

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4
portions
0:25
Preparation
2:10
COOKING
8:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    small bay leaves
  • 1
    sprig of fresh thyme
  • 1 tsp.
    (5 mL)
    peppercorns
  • 1/4 cup
    (60 mL)
    diced onions, 1 in. (2.5 cm)
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  • 2
    garlic cloves
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  • 1
    small carrot, 1 in. (2.5 cm) diced
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    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 1
    stalk celery, 1 in. (2.5 cm) diced
  • 1 lb
    bison cubes
  • 4 oz
    (120 g)
    smoked lard, diced
  • 2 cups
    (500 mL)
    dry red wine
  • 1/4 cup
    (60 mL)
    extra-virgin olive oil
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    COLAVITA EXTRA VIRGIN OLIVE OIL

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    1 l SELECTED VARIETIES


    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    butter
  • 1 1/2 cups
    (375 mL)
    mushrooms cut into quarters
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    227 g PRODUCT OF ONTARiO


  • 3/4 cup
    (190 mL)
    pearl onions
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  • 2 Tbsp.
    (30 mL)
    whole wheat flour
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    375 g SELECTED VARIETIES


  • 2 cups
    (500 mL)
    reconstituted beef broth

  • freshly ground black pepper to taste
Imprimer ma sélection

Preparation

In a large glass or plastic salad bowl, combine the aromatics and vegetables.

Mix well to blend the marinade flavourings.

Place the bison cubes and lard on the mixture.

Cover with the red wine. Macerate in the fridge for 6 to 8 hours.

Drain the cubes and lard. Strain the wine. Set aside the wine and vegetables separately.

In a large saucepan over high heat, brown the marinated vegetables in the olive oil for 3 to 4 minutes.

Deglaze the pan with the marinade wine. Bring to a boil and let simmer for 3 to 4 minutes. Remove the vegetables.

In a hot frying pan, brown the bison and lard in half the butter. Add the meat to the wine.

In the same frying pan, brown the mushrooms and onions in the remaining butter. Sprinkle in the flour. Mix well.

Moisten with the beef broth and pour into the saucepan.

Simmer for 1h30 to 2 hours or until the meat is tender.

Adjust the seasoning and serve.

Source : Chef José Trottier

Legal Notice

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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