Winter has certainly started to get real. Temps are in the negatives and regardless of where in Canada you’re located, it’s just bitterly cold and windy. While we can’t really help you with the weather, we can however supply you with delicious recipes that are comforting and perfect for a cozy night in. This recipe is courtesy of Fairmont Banff Springs’ Executive Chef Robert Ash and it’s for their irresistible Bison Bourguignon. While it might not be ready in time for dinner tonight as it requires an overnight marinade, it’s certainly worth making time for.
Here’s how to make Fairmont Banff Springs’ Bison Bourguignon Recipe!
- 1.3kg Bison Chuck or Beef Chuck alternatively
- 0.5 litres of Red wine
- 1 Bouquet Garnis
- 200g diced double-smoked bacon
- 300g diced onion
- 100g tomato paste
- 50g all-purpose flour
- 1 litre of beef stock
- 10g fresh thyme
- 1-2 bay leaves
- 300g pickled pearl onions, rinsed and drained
- 40g butter
- 300g button mushrooms
- 10g minced fresh parsley for garnish
- Marinade the bison with the red wine, bay leaves and fresh thyme overnight
- Once marinated overnight, drain the bison and reserve the red wine
- Heat a skillet or Dutch Oven over medium to high heat and sautée half of the bacon
- Add the diced onions and sautée for 4-5 minutes
- Add the bison, once the bison is lightly browned add the reserved red wine to de-glaze the pan
- Add the tomato paste
- Add the flour and cook for 10 minutes
- Add seasoning and bouquet garnis
- Add the beef stock
- Cook meat until tender and the gravy is thick
- In another pan, cook the remainder of the bacon and pearl onions until caramelized
- Garnish the bourguignon with the caramelized bacon & pearl onions, and fresh parsley
- Serve over mashed potatoes and fresh seasonal vegetables, and enjoy!
Need to get your hands on a Dutch oven to make this Bison Bourguignon recipe? See below for our recommendations!
Dansk Casserole Dish
Cast Iron Dutch Oven
Feature Image: Fairmont Banff Springs