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Bison Stew with Juniper Berries and Sunflower Seeds https://www.metro.ca/userfiles/image/recipes/Ragout-bison-baies-genievre-graines-tournesol-5149.jpg PT06M PT2H00M PT2H06M
Preheat the oven to 350°F / 175°C. Juniper berries: Warm the juniper berries, peppercorns and wine over medium heat for 4 to 5 minutes. Set aside. Bison stew: Dredge the bison cubes in flour. Sear the bison in the heated sunflower oil. Add the onions and bacon. Cook for 1 minute. Add the carrots and celery. Cook for 1 minute. Add the sunflower seeds and juniper wine. Add the beef broth and bring to a boil while stirring. Remove from the stovetop and cook in the oven for 2 hours. Correct the seasoning and serve.
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bison stew: 1/4 cup (60 mL) whole wheat flour 2 lb (900 g) bison cubes 1/2 cup (125 mL) sunflower oil 1 cup (250 mL) thinly sliced red onion 4 bacon slices, thinly sliced 1 cup (250 mL) diced carrot 1/2 cup (125 mL) diced celery 1/4 cup (60 mL) shelled unsalted sunflower seeds 2 cups (500 mL) reconstituted beef broth Salt and pepper to taste
Bison Stew with Juniper Berries and Sunflower Seeds

Bison Stew with Juniper Berries and Sunflower Seeds

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4
servings
0:06
Preparation
2:00
COOKING
2:06
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • juniper wine:

  • 10
    juniper berries, crushed
  • 5
    black peppercorns
  • 1 cup
    (250 mL)
    red wine

  • bison stew:
  • 1/4 cup
    (60 mL)
    whole wheat flour
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  • 2 lb
    (900 g)
    bison cubes
  • 1/2 cup
    (125 mL)
    sunflower oil
  • 1 cup
    (250 mL)
    thinly sliced red onion
  • 4
    bacon slices, thinly sliced
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    BACON WRAPPED SCALLOP OR SHRIMP SKEWER

    BACON WRAPPED SCALLOP OR SHRIMP SKEWER

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  • 1 cup
    (250 mL)
    diced carrot
  • 1/2 cup
    (125 mL)
    diced celery
  • 1/4 cup
    (60 mL)
    shelled unsalted sunflower seeds
  • 2 cups
    (500 mL)
    reconstituted beef broth

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat the oven to 350°F / 175°C.

Juniper berries:

Warm the juniper berries, peppercorns and wine over medium heat for 4 to 5 minutes. Set aside.

Bison stew:

Dredge the bison cubes in flour.

Sear the bison in the heated sunflower oil.

Add the onions and bacon. Cook for 1 minute.

Add the carrots and celery. Cook for 1 minute.

Add the sunflower seeds and juniper wine.

Add the beef broth and bring to a boil while stirring.

Remove from the stovetop and cook in the oven for 2 hours.

Correct the seasoning and serve.

Source : Metro

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