Although 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.
- 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*
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.
Heat the grape seed oil in a Dutch oven.
While the oil is heating, season the bison cubes with salt and pepper.
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.
Continue to brown the meat for an additional 3 minutes.
Pour in the stock and wine and add the whole thyme sprigs.
Bring to a simmer and simmer, covered for 2-2 1/2 hours.
Just before serving, remove the thyme sprigs and gently stir in the buerre manie.
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.
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