Wild Idea Bison Bourguignon

 

Wild Idea Bison Bourguignon

The Wild Idea Buffalo Company began as a marketing partnership of two small South Dakota buffalos ranches committed to the ecological restoration of the American grasslands and the re-introduction of large-scale buffalo herds on the northern Great Plains.  The core of Wild Idea is still the ranches of Dan O’Grien.  But other ranches are converting to the Wild Idea model of native, grass-fed animals culled humanly in the pastures where they live and truning to Wild Idea to market their meat.

 

You can purchase Wild, Organic Buffalo meat at www.wildideabuffalo.com

 

2 1/2 # Bison Roast or cut into cubes 2# ready to use Stew Meat  and coated with flour seasoned with salt and pepper

5 oz. diced salt pork or thick bacon

1 shallot, chopped           

2 cloves garlic chopped fine

2 onions coarsely chopped

1 oz. brandy

2 cups red wine

1 cup of stock (I use home-made chicken stock)

Bouquet garni

1 tablespoon beurre manie’

 

Saute the salt pork gently in the braising pan.  Remove the pork pieces but keep the fat in the pan.

 

Add the bison cubes and brown on two sides, then add the onions shallot and continue to brown the meat.

 

Pour a shot glass of brandy over the meat and set alight.  When the flame dies, add 2 cups good red wine and a cup of stock.  Sprinkle with sea salt and pepper.

 

Add the garlic and a bouquet garni.  I include five or six juniper berries tied in a scrap of cheesecloth.

 

Cover and simmer slowly for at least 2 hours,  or until the meat is very tender.  Don’t lose patience and try to hurry the process along.  Braising is slow, gentle heat and the gradual accumulation of intense flavors.  Check the braising pan every 40 minutes or so and if the liquid seems to be disappearing add a little more stock and adjust the heat.

 

When the meat is tender and the table is set, the guest assembled remove the meat from the braising pan, discard the bouquet garni and juniper berries, and finish the sauce with tablespoon of beurre manie’.  Adjust the salt and pepper level, return the meat to the braising pan and stir until coated with the sauce, then serve.

 

(Larousse suggests adding a dozen tiny onions “lightly fried” in a little butter just before bringing the dish to the table.  This is a nice touch.)

 

Courtesy of Jill Maguire, Chef and Culinary Consultant for Wild Idea Buffalo

 

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