Bison à la Grecque
Photo: Visitor7, CC BY-SA 3.0
Bison à la grecque is a campfire braise of bison in a pale, creamy velouté built on Mediterranean flavors. The meat cooks for hours in veal stock with fennel, coriander seed and lemon, which keeps lean bison from drying out. The strained braising liquid then becomes the base of a white wine and cream sauce, so nothing from the pot goes to waste. It suits a long day at the fire.
Instructions
Warm the melted bison fat in a cast iron Dutch oven over the fire. Add the onions, celery, carrot, bell pepper and fennel, and cook until they take on some color.
Nestle the bison into the vegetables. Add the coriander seeds, garlic, bay leaf, veal stock and lemon halves.
Cover the pot and braise over a low fire for 2 to 3 hours, or longer if needed. The meat is ready when it is tender enough to give easily under a fork.
Lift the bison onto a serving tray and keep it near the fire. Strain the braising liquid into a separate bowl and discard the cooked vegetables and other solids.
Melt the butter in the empty Dutch oven and stir in the flour to make a roux. Pour in the wine and cream, and cook until the mixture bubbles.
Stir in the strained braising liquid and cook until the sauce thickens. If it gets too thick, loosen it with a little more liquid.
Taste the velouté and season it as needed. Pour it over the bison.
Serve with toasted bread, wild mushrooms and wild rice.
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