BISON BOURGUIGNONNE

Prep Time: 2½ Hours
Yields: 6 Servings

Comment:
Louisiana’s bayous and prairies are home to many exotic foods, but some have disappeared over the centuries. Now with the resurgence of interest in those foods and the prevalence of gourmet and specialty food stores, you too can dine on the meat most prized by Louisiana’s original inhabitants.

Ingredients:
2½–3 pounds cubed bison stew meat
1/3 cup flour
¼ cup vegetable oil
4 slices of bacon
2 cups diced onions
½ cup grated carrots
¼ cup minced garlic
1 cup sliced mushrooms
3 cups red Burgundy wine
4 cups beef broth
1 tbsp tomato paste
½ tsp dried thyme
1½ cups sliced green onions
¼ cup chopped parsley
salt and black pepper to taste

Method:
In a large mixing bowl, season meat with salt and pepper. Coat well with flour. In a cast iron Dutch oven, heat oil over medium-high heat. Sauté sliced bacon until golden brown. Remove, crush and keep warm. Add meat in 3 separate batches. Brown meat on all sides and allow it to caramelize in bottom of pot. Remove and keep warm. Sauté onions, carrots and garlic in same pot 3–5 minutes or until vegetables are wilted. Blend in mushrooms, Burgundy, broth and tomato paste. Scrape bottom of pot to release caramelized flavor. Return meat to Dutch oven. Add bacon and thyme. Cover and simmer 1½ hours or until meat is tender. Add green onions and parsley, then adjust seasonings if necessary. Serve over hot pasta.