Bison à la Grecque
Bison à la grecque is a campfire fusion recipe for bison served with a velouté inspired by Mediterranean cuisine.
- Prep
- 42 min
- Cook
- 1 hr 37 min
- Total
- 2 hr 19 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Brown vegetables in bison fat in a cast iron Dutch oven.
Procedure
Add bison, coriander, garlic, bay leaf, veal stock, and lemon. Cover and braise over a low fire 2–3 hours or longer until tender.
Procedure
Remove bison to serving tray near fire. Strain sauce into separate bowl, and discard pulp.
Procedure
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.
Procedure
Season velouté to taste. Pour over bison.
Procedure
Serve with toasted bread, wild mushrooms, and wild rice.
Photo: Visitor7 · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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