Deconstructed Bison Bouguignon Pie
- The Fairmont Chateau Lake Louise
- 3 cups dry red wine
- 2 cups beef stock
- 1/4 cup brandy
- 1 large onion, peeled and cut in quarters
- 2 carrots, peeled and cut in large chunks
- 4 garlic cloves, peeled and sliced
- 12 parsley stems
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 10 black peppercorns
- 4 whole cloves
- 4 allspice berries
- 1 bay leaf
- 3 lbs well-marbled bison chunks, 2-inch pieces
- ½ lbs slab bacon
- 6 Tbs Unsalted butter, plus 1 tablespoon softened
- 1 Tbs olive oil
- 1 Tbs tomato paste
- 1 lbs pound pearl onions, carefully peeled
- 1 lbs white mushrooms, cleaned
- 1/4 c very finely minced fresh parsley leaves
- 2 Days - Marinade requires overnight to prepare.
- In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley stems, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf. Stir well to blend. Add the bison, and stir. Refrigerate, covered, overnight.
- The next day drain the bison, reserving the marinade and vegetables separately. Pat the bison dry with towels, and season it well with salt and pepper. Preheat oven to 275 degrees.
- Cut the slab bacon the long way into 1/4-inch-thick slices; then cut these slices into lardons that are 1/2-inch long. Cover the lardons with cold water, bring to a boil, turn down the heat, and simmer for 3 minutes. Remove the lardons and reserving.
- Add 2 tablespoons of butter and 1 tablespoon of olive oil to a large Dutch oven set over medium heat. Dry off the lardons, add them to the Dutch oven, and cook stirring often, until they are golden. With a slotted spoon transfer the lardons to paper towels to drain.
- In the same Dutch oven, over high heat, brown the drained and dried-off bison in the remaining bacon fat, in batches so the meat browns evenly. When you are done, pour off all but 1 tablespoon of fat. Return all of the browned bison to the pot.
- Add the vegetable and herb mixture reserved from the marinade, and cook over medium-high heat, stirring, for 5 minutes.
- Add the reserved marinade liquid and tomato paste. Bring the liquid to a boil, and taste it for seasoning. Cook in the oven, covered for 3 hours.
- After 3 hours, Remove meat and strain sauce. Skim the fat from the stew.
- Make the vegetable garnish: Place the pearl onions in a skillet, cover them with water, add 1 tablespoon of butter, the sugar, and salt and pepper to taste. Simmer the onions over medium-high heat until they are almost tender. and raise heat to high, and reduce the cooking liquid to 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed.
- In another skillet set over medium-high heat, melt 3 tablespoons of butter; add the mushrooms. Add reserved lardons and salt and pepper to taste. Cook mixture, tossing often, for 7 minutes, or until golden brown.
- Meanwhile, prepare the buerre- manie: Cream together 1 tablespoon of softened butter with 1 tablespoon of flour. Roll the mixture into pieces the size of peas.
- Add the cooked onions and mushrooms to the stew. Bring the liquid to a simmer, and add enough buerre-manie, bit-by-bit, stirring constantly, to lightly thicken the sauce.
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