Bison with Roasted Vegetables en Cocotte and Shallot-Red Wine Sauce

Bison with Roasted Vegetables en Cocotte and Shallot-Red Wine Sauce

Recipe type: Entree Yield: 4 Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins

Bison with Roasted Vegetables en Cocotte and Shallot-Red Wine Sauce.

Ingredients:

1/4 C            Red wine – full-bodied, such as a merlot
2 C                Brown veal stock
5 oz              Olive oil
5 T                Butter
8                   Red pearl onion
2                   Carrot – small, cut into 3 pieces
2                   Salsify – peeled and cut into 3 pieces
6 oz              Black trumpet mushroom – washed well
Salt – to taste
Black pepper – freshly ground, to taste
4                  Shallot – minced
5                  Parsnip – peeled, finely chopped
1/2 C           Milk
4 5-oz          Bison steak – tempered
2                  Garlic clove – peeled and split
3                  Thyme sprig
2 T               Red wine vinegar
3                  Parsley sprig – leaves only

Directions:

1. Preheat the oven to 350 degrees F.
3. In a small saucepot, bring the red wine and veal stock to a boil and reduce by 3/4.
4. In a medium sauté pan set over medium heat, warm a few tablespoons of the olive oil and add 1 T of the butter.
5. Add the red pearl onion, carrot, salsify, and mushrooms. Season with salt and cook on the stovetop, stirring, for about 5 minutes.
6. Transfer to the oven and continue roasting for 20 minutes, tossing occasionally to ensure even cooking.
7. Keep warm on the side.
9. Meanwhile, set a saucepot over medium heat and warm a tablespoon of olive oil.
10. Add 1/4 of the minced shallots and cook until translucent.
11. Add the chopped parsnip and cook for 6 minutes, stirring occasionally.
12. Add the milk, season with salt, bring to a simmer and continue cooking another 10 minutes, or until the parsnip pieces are soft.
13. Transfer to a blender and puree until smooth.
14. Transfer the puree back to the saucepot and keep warm on the side.
15. In a large sauté pan set over medium-high heat, warm 3 T of olive oil.
17. Season the bison steaks on all sides with salt and freshly ground black pepper.
18. Sear for 2 minutes on each side, then add 1 T of the butter, garlic, and thyme. Spoon the foamy butter over the steaks for 1 minute each side, and then remove them from pan to a resting rack.
19. In the pan, sauté the remaining shallots until translucent, and add the reduced red wine and veal stock, along with the red wine vinegar, bring to a boil, then remove from the heat. Whisk in the remaining butter, remove the spring of thyme and garlic, and season to taste.
21. Dress the plates with a swipe of parsnip puree, the roasted vegetables and the bison steaks.
22. Generously spoon the sauce over the steaks and garnish with the parsley leaves.

Published on February 2, 2017 by beueno1