Bison Stew
Oct. 17th, 2003 05:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
richardf8Fixing some for dinner tonight.
Night before:
Saute in oil 1 Large onion, sliced.
Add two sliced cloves of garlic.
Add a sliced stalk of celery.
Remove and reserve.
Brown 3/4 Lb Cubed Bison in the oil.
Remove and reserve.
Toast 1 heaping Tbsp of Flour in the oil. (you might need to add a little more oil)
Deglaze the pan by pouring in 3/4 c. Cooking Burgundy and blending pan residue with it.
Add 1 can (1 1/4c) Chicken or beef Broth.
Add 1 can (1 1/4c) Tomato Sauce.
Add the needles of 1 sprig rosemary.
Add the leaves of two sprigs fresh dill.
Return the solids to the pan.
Cut a large leek into 1/2" pieces and add.
Simmer for 45 minutes.
Stash it in the fridge overnight. The following morning, before you leave for work, stick it in a slow (~220 degrees Fahrenheit/110 degrees Celsius) oven. Come home dragged out and tired to the smell of major numminess.
Night before:
Saute in oil 1 Large onion, sliced.
Add two sliced cloves of garlic.
Add a sliced stalk of celery.
Remove and reserve.
Brown 3/4 Lb Cubed Bison in the oil.
Remove and reserve.
Toast 1 heaping Tbsp of Flour in the oil. (you might need to add a little more oil)
Deglaze the pan by pouring in 3/4 c. Cooking Burgundy and blending pan residue with it.
Add 1 can (1 1/4c) Chicken or beef Broth.
Add 1 can (1 1/4c) Tomato Sauce.
Add the needles of 1 sprig rosemary.
Add the leaves of two sprigs fresh dill.
Return the solids to the pan.
Cut a large leek into 1/2" pieces and add.
Simmer for 45 minutes.
Stash it in the fridge overnight. The following morning, before you leave for work, stick it in a slow (~220 degrees Fahrenheit/110 degrees Celsius) oven. Come home dragged out and tired to the smell of major numminess.
