Bison Bourguignon
Taking inspiration from Julia Child’s classic French dish, this Bison Bourguignon brings a twist to the beloved beef version by incorporating bison meat. Known for its rich and nuanced flavor, bison offers a leaner alternative to traditional red meats, boasting fewer calories and more protein per ounce. Its tender texture and heart-healthy benefits make this dish not only a nod to culinary tradition but also a smart choice for the health-conscious gourmand.
Savor the depth of flavor and embrace the nutritional advantages of bison in this hearty, comforting stew. Bison meat stands out as a superior protein source; it’s naturally leaner, lower in saturated fat, and contains higher amounts of essential nutrients like iron, vitamin B12, and omega-3 fatty acids compared to conventional beef, making it a heart-healthy and environmentally friendly option for an indulgent yet nutritious meal.
Dig into a bowl of comfort with a side of health benefits—our Bison Bourguignon is where homestyle cooking meets mindful eating. Enjoy a comfort food classic that’s got a tasty, healthy twist. It’s all the rich, cozy goodness you crave with a bonus: a nutritional punch that’ll have you feeling great about your meal choice.
Bison Bourguignon
Ingredients
- 12 oz Great Range Premium Bison Stew Meat
- 1 tablespoon olive oil
- 1 teaspoon sea salt + more to taste
- 1 teaspoon fresh cracked pepper + more to taste
- 1 tablespoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 cup mushrooms - sliced
- 1 cup carrots - sliced
- 3-4 garlic cloves - crushed
- 2 tablespoons tomato paste
- 1 cup red wine
- 1/4 cup flour
- 4 cups vegetable broth
- 1 bundle of herbs (rosemary, sage, thyme) - ties together with butcher twine
- 2 bay leaves
- 1 cup pearl onions - thawed
- 1/2 cup fresh parsley - chopped
- mashed potatoes, noodles, rice, or other starch - for serving
Instructions
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Heat one tablespoon olive oil in a large pot over medium-high heat until shimmering. Add the bison meat and season with salt, pepper, and smoked paprika. Stir in the Worcestershire sauce.
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Cook the meat until browned, about 8-10 minutes; then remove the bison from the pot and set aside. Do not fully clean the pot to preserve the fond (browned bits) for flavor but wipe up any excess fat with a paper towel (leave whatever clings to the bottom of the pot).
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Melt the butter over medium-high heat in the same pot. Sauté the mushrooms, carrots, and garlic until they begin to soften, about 3-5 minutes.
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Stir in the tomato paste. Reduce the heat to medium and continue to cook, stirring frequently, until the tomato paste has darkened, about 5-8 minutes.
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Deglaze the pot with red wine, bringing it to a simmer and scraping up any browned bits from the bottom. Return the bison to the pot.
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Sprinkle the flour over the pot's contents and stir until well combined. Gradually pour in the vegetable broth. Add the bundle of herbs and the bay leaves, and bring the mixture to a boil.
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Reduce the heat to medium-low, cover the pot, and simmer for 30 minutes, stirring occasionally. Adjust seasoning with additional salt and pepper, to taste.
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Remove the herb bundle and bay leaves. Add the thawed pearl onions and fresh parsley, and simmer uncovered for another 15 minutes, or until the onions are tender.
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Serve the bison bourguignon on its own or atop mashed potatoes, egg noodles, or rice as preferred. Store any leftovers in an airtight container for up to 4 days. Enjoy!
Recipe Notes
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