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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.
4
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

Rate this recipe
0 Vote
4
servings
0:25
Preparation
2:10
COOKING
8:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 2
    garlic cloves
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    Flyer Deals  (2)
    GARLIC

    GARLIC

    $5.99 /lb

    PRODUCT OF ONTARIO 13.21/kg

    DERLEA ORGANIC CHOPPED GARLIC OR ORGANIC GARLIC PURÉE

    DERLEA ORGANIC CHOPPED GARLIC OR ORGANIC GARLIC PURÉE

    $3.49 ea.

    125 g

  • 1
    small carrot, 1 in. (2.5 cm) diced
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 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
  • 1/4 cup
    (60 mL)
    butter
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    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    2 for $4.00

    SELECTED VARIETIES

  • 1 1/2 cups
    (375 mL)
    mushrooms cut into quarters
    You might like:

    Flyer Deal  (1)
    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 g PRODUCT OF ONTARIO

  • 3/4 cup
    (190 mL)
    pearl onions
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 2 Tbsp.
    (30 mL)
    whole wheat flour
  • 2 cups
    (500 mL)
    reconstituted beef broth
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    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    3 for $5.00

    SELECTED VARIETIES


  • 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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