1.6 kg of Bison stew meat, cut into large chunks
3 bay leaves
small bunch of thyme
2 bottles of red wine
2 tablespoons of canola oil
3 large carrots, cut into large chunks
2 onions, roughly chopped
3 tablespoons of plain flour
1 tablespoon of tomato puree
small knob of butter
300g of bacon lardons
400g of button mushrooms
- Tip the bison into a large bowl with the bay leaves, thyme, wine and pepper. Cover and leave in the fridge over night
- Heat your oven to 200C/180C; fan/gas 6. Place a colander over another large bowl and strain the marinated meat, keeping the wine. Heat half the oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelized bits from the pan.
- Heat the rest of the oil in a large casserole dish and fry the carrots and chopped onions until they start to colour. Stir in the flour for 1 min, then add the tomato puree. Add the bison and any juices, the wine from the frying pan, and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover. Transfer to the oven and bake for 2 hours until the meat is fork tender.
- To serve, place braised bison on low heat. Meanwhile, heat the butter in a frying pan and add the bacon and button mushrooms. Sizzle for about 10 minutes until the bacon starts to crisp and the mushrooms soften and colour. Stir everything into the stew. Serve scattered with chopped parsley.