Easy Bison Bourguignon

9-5… hockey practice… dance class… piano lessons… homework club… training session… the grind keeps us all busy, but that doesn’t mean you can’t eat well too. We wanted to share an easy take on the Julia Child’s classic boeuf bourguignon. We used bison instead because it’s a leaner alternative to beef (or even chicken for that matter) and is chocked full of vitamins and minerals. And it’s delicious. And we threw it all in a crock pot because there’s nothing easier than low and slow or more welcoming than coming home to a house that smells like heaven and a bubbling pot of “oh-my-word-this-is-so-good!” dinner.

So here’s what you’ll need (all of which can be found at the market):

Market Sourced Ingredients

2 lb Scotch Tender Bison from Bauer Meats, cut in large chunks

1/2 pkg of bacon from Spragg’s Meat Shop

6 Beck Farms carrots, peeled and cut in 1 inch pieces from Innisfail Growers

1 lb Uppergreen Farms white skinned potatoes, left whole if small from Innisfail Growers

2 cups beef stock or broth from The Stock & Sauce Co.

1 cup red wine from J. Webb Wine Merchant (Burgundy, Cabernet Sauvignon, Pinot Noir)

4 cloves garlic, crushed from Cherry Pit

1 yellow onion, peeled, halved, and sliced from Cherry Pit

8 oz mushrooms, dusted off and halved from Cherry Pit (we preferred crimini mushrooms)

1 bunch fresh thyme (reserve some leaves for garnish) from Cherry Pit

2 Tbsp olive oil and a good glug of Juniper Berry Balsamic from Soffritto

1 heaping tbsp tomato paste

2 Tbsp flour (leave out for gluten free)

freshly cracked black pepper and sea salt

We start with bacon because bacon is awesome, but more practically because bison is a very lean mean and the bacon rounds out the dish while adding a little fat and lots of flavor.

Browning the meat is an optional step, but it will elevate the flavors of your bourguignon (if you have the time). *Skip this step if you’re looking to save time and chuck everything in the crock pot and go.

We tossed the carrots in the flour, but you can add the flour after you’ve browned the meat, or to the onion and garlic mixture too. Remember, this is easy bourguignon.

Cover and cook on low for 6-8 hours or high for 4-6 hours.

At the end of cooking, taste to check the seasonings and add a good glug of the Juniper Berry Balsamic Vinegar. Juniper is a classic pairing with game meat, particularly bison; we highly encourage this pairing.

Serve the stew with a sprinkling of fresh thyme leaves and a big hunk of delicious bread.

 

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