Cookbook:Bison à la Grecque

Bison à la grecque is a campfire fusion recipe for bison served with a velouté inspired by Mediterranean cuisine.

Ingredients

 * 2 lbs bison steak or roast
 * 2 small onions, halved
 * 1 small celery stalk, sliced
 * 1 small carrot, sliced
 * 1 small green bell pepper, sliced
 * 1 small fennel bulb, sliced
 * 1 bay leaf
 * 1 garlic clove, crushed
 * 15 coriander seeds
 * 2 Tbsp melted bison fat
 * 2 cups veal stock
 * 1 lemon, halved
 * ¼ cup butter
 * ¼ cup flour
 * ¼ cup dry white wine
 * ¼ cup cream

Procedure

 * 1) Brown vegetables in bison fat in a cast iron Dutch oven.
 * 2) Add bison, coriander, garlic, bay leaf, veal stock, and lemon. Cover and braise over a low fire 2–3 hours or longer until tender.
 * 3) Remove bison to serving tray near fire. Strain sauce into separate bowl, and discard pulp.
 * 4) Make a roux in the Dutch oven with butter and flour. Stir in wine and cream, and cook until bubbly. Stir in reserved sauce until thickened, adding more liquid as needed.
 * 5) Season velouté to taste. Pour over bison.
 * 6) Serve with toasted bread, wild mushrooms, and wild rice.

Livre de cuisine/Bison à la grecque