Bison à la Grecque
Bison à la grecque is a campfire fusion recipe for bison served with a velouté inspired by Mediterranean cuisine.
2 lbs bison steak or roast
2 small onions, halved
1 small celery stalk, sliced
1 small carrot, sliced
1 small green bell pepper, sliced
1 small fennel bulb, sliced
1 bay leaf
1 garlic clove, crushed
15 coriander seeds
2 Tbsp melted bison fat
2 cups veal stock
1 lemon, halved
¼ cup butter
¼ cup flour
¼ cup dry white wine
¼ cup cream
Brown vegetables in bison fat in a cast iron Dutch oven.
Add bison, coriander, garlic, bay leaf, veal stock, and lemon. Cover and braise over a low fire 2–3 hours or longer until tender.
2–3 hours
Remove bison to serving tray near fire. Strain sauce into separate bowl, and discard pulp.
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.
Season velouté to taste. Pour over bison.
Serve with toasted bread, wild mushrooms, and wild rice.