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Bison à la Grecque

@arecipe.bsky.social

Bison à la grecque is a campfire fusion recipe for bison served with a velouté inspired by Mediterranean cuisine.

Ingredients

  • 2 lbs bison steak or roast
  • 2 small onions, halved
  • 1 small celery stalk, sliced
  • 1 small carrot, sliced
  • 1 small green bell pepper, sliced
  • 1 small fennel bulb, sliced
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 15 coriander seeds
  • 2 Tbsp melted bison fat
  • 2 cups veal stock
  • 1 lemon, halved
  • ¼ cup butter
  • ¼ cup flour
  • ¼ cup dry white wine
  • ¼ cup cream

Instructions

  1. 1
    Brown vegetables in bison fat in a cast iron Dutch oven.
  2. 2
    Add bison, coriander, garlic, bay leaf, veal stock, and lemon. Cover and braise over a low fire 2–3 hours or longer until tender.
  3. 3
    Remove bison to serving tray near fire. Strain sauce into separate bowl, and discard pulp.
  4. 4
    Make a roux in the Dutch oven with butter and flour. Stir in wine and cream, and cook until bubbly. Stir in reserved sauce until thickened, adding more liquid as needed.
  5. 5
    Season velouté to taste. Pour over bison.
  6. 6
    Serve with toasted bread, wild mushrooms, and wild rice.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Bison_%C3%A0_la_Grecque