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Bison Bourguignon–the perfect weeknight stew recipe for wine lovers

Bison Bourguignon makes a perfect weeknight stew recipeAlthough this recipe is anything but traditional–bison and celery in Bourguignon (gasp! )–we think it is a healthy version of comfort food any wine lover will appreciate. It is a modern twist on a classic featuring the aphrodisiac and high-quality protein of wild game. This Bison Bourguignon is both a satisfying and easy recipe to whip up any weeknight either as a dinner for two or something nutritious to fill the whole family.

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Bison Bourguignon
Course: Main Course
Cuisine: Modern French
Dish Type: stew
Diet and Health: healthy-ish
Ingredient: bison
Servings: 4 servings
Ingredients
  • 1 tbsp grape seed oil
  • 1-1 1/4 lb bison stew meat
  • salt and black pepper
  • 4 medium carrots cut into ¼-inch rounds
  • 2 leeks
  • 1 medium onion roughly chopped
  • 2 celery ribs cut into ¼-inch slices
  • 1 c beef stock
  • 2 c Burgundy or other dry red wine
  • 4 sprigs thyme
  • 1 tbsp buerre manie*
Instructions
  1. Carefully wash the leeks and halve lengthwise. Cut the white of the leek into ¼-inch half rounds. Save the dark green parts to make a delicious vegetable stock.
  2. Heat the grape seed oil in a Dutch oven.
  3. While the oil is heating, season the bison cubes with salt and pepper.
  4. Add the bison to the Dutch oven and brown for 2-3 minutes on one side, then flip to brown on the other side, adding the carrots, leeks, onion and celery.
  5. Continue to brown the meat for an additional 3 minutes.
  6. Pour in the stock and wine and add the whole thyme sprigs.
  7. Bring to a simmer and simmer, covered for 2-2 1/2 hours.
  8. Just before serving, remove the thyme sprigs and gently stir in the buerre manie.
  9. Allow it to simmer for about a minute to thicken before removing from heat and serving.*Here’s a great article in Saveur Magazine on how to make/use buerre manie.