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Prairie Bison Bourguignon
A rich and deeply flavored stew featuring tender bison, root vegetables, and mushrooms, braised in red wine, inspired by classic French techniques but adapted for Canadian prairie ingredients.
๐ง ์ฌ๋ฃ
- 1.2 kg Bison stew meat(cut into 1.5-inch cubes)
- 0.33 cup All-purpose flour
- 200 g Bacon(diced)
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and cut into chunks)
- 3 medium Celery stalks(cut into chunks)
- 4 minced Garlic cloves
- 2 tbsp Tomato paste
- 750 ml Dry red wine(such as Pinot Noir or Merlot)
- 4 cups Beef broth
- 1 bundle Bouquet garni((thyme, parsley stems, bay leaf tied together))
- 500 g Mushrooms(cremini or button, quartered)
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat bison dry with paper towels. In a bowl, toss bison with flour, salt, and pepper until evenly coated.
- 2
In a large Dutch oven or heavy-bottomed pot, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Add olive oil to the pot if needed. Brown the bison in batches over medium-high heat until deeply colored on all sides. Remove bison and set aside.
- 4
Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 10-12 minutes.
- 5
Stir in minced garlic and tomato paste, and cook for 1-2 minutes until fragrant and slightly darkened.
- 6
Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Bring to a simmer and let it reduce by about one-third, about 10 minutes.
- 7
Return the browned bison to the pot. Add beef broth and the bouquet garni. Bring to a gentle simmer.
- 8
Cover the pot and transfer to a preheated oven at 325ยฐF (160ยฐC). Braise for 2.5 hours, or until the bison is very tender.
- 9
While the stew is braising, sautรฉ the quartered mushrooms in a separate pan with a little butter or oil until golden brown. Set aside.
- 10
After 2.5 hours, remove the pot from the oven. Discard the bouquet garni. Stir in the sautรฉed mushrooms and the reserved crispy bacon. Season with additional salt and pepper if needed.
- 11
Return to the oven, uncovered, for another 30 minutes to allow the sauce to thicken slightly and flavors to meld. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โBison can dry out more easily than beef, so be careful not to overcook it. Braising is key to tenderness.
- โFor a deeper flavor, let the stew rest for at least an hour, or preferably overnight, before reheating and serving.
- โServe with mashed potatoes, crusty bread, or egg noodles to soak up the rich sauce.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add pearl onions during the last hour of braising.
- Incorporate parsnips or rutabaga along with the carrots and celery.
- For a spicier kick, add a pinch of red pepper flakes with the garlic.