3 lbs
Cubed Bison Chuck Tender
2 medium onions
2 medium carrots peeled & sliced
2 tbsp olive oil (for browning)
⅜ cup flour
2 cups vegetable or bison stock
1 cup dry red wine
1 small can tomato paste
½ tsp salt
2 garlic cloves
⅛ tsp cayenne pepper
½ tsp thyme
¾ tsp dried parsley
1 bay leaf
¾ cup fresh mushrooms (sliced)
½ cup olive oil (for sautéing)
Instructions:
1. Lightly season meat in flour, salt and pepper
2. Brown meat in oil.
3. Remove meat, place in oven proof dish with cover.
4. Sauté carrot slices, onions and garlic in olive oil;
transfer to covered dish.
5. Add flour to pan, brown slightly, adding more oil if
necessary to make a roux.
6. Slowly stir vegetable or bison stock into roux and
thicken, stirring constantly.
7. Add red wine, tomato paste and seasonings and pour
over bison.
8. Bake covered at 325°F for 1½ to 2 hours.
9. Sauté mushrooms in olive oil and add to bison,
continue baking for an additional 1 hour until meat is
fork tender. |
