Blanquette de Bison (Bison in Cream Sauce)

This French classic is typically made with veal, but it is such a lovely dish, I thought I would try it with buffalo. Many of the modern recipes for “Blanquette de Veau” include carrots or other vegetables, but the true traditional version does not. I chose to stay traditional, the outcome is elegant and delicious.

Author

Jill O’Brien

Ingredients

• 2 - pounds Wild Idea Buffalo Stew Meat, rinsed and patted dry
• 2 - cups milk
• 7 - tablespoons butter
• 1 - onion, diced
• 1 - bottle dry white wine, 750 liter + 1 cup
• 1 - carrot, quartered
• 1 - celery stalk, quartered
• 2 - sprigs fresh thyme
• 2 - sprigs fresh sage
• 2 - bay leaves
• 1 - teaspoons salt
• 8 - ounces w mushrooms, de-stemmed and quartered
• 2 - tablespoons floor
• 1 - egg yolk, beaten
• 1 - half lemon, juiced (about 1 tablespoon)
• Lemon wedges
• White pepper or fresh black pepper
• 2 - celery root bulbs, peeled and quartered
• 2 - large potatoes, peeled and quartered
• 1 - half head cauliflower, coarse cut
• 2 - tablespoons butter or 1 tablespoon olive oil
• salt & pepper

Directions

1. Place the bison stew meat in milk and refrigerate for 2 to 24 hours. Strain the stew meat from milk and pat dry with paper towels. (This will help draw the blood from the meat and give it a lighter appearance).
2. In heavy bottom stockpot over medium heat, melt 2 tablespoons butter and add ¼ cup water. Add chopped onions to the pot and cook until tender, stirring occasionally, but do not allow them to brown.
3. Add the buffalo stew meat and wine to the pot and increase the heat to medium high. Bring to a boil. As the meat boils, grey foam will surface. Remove the foam with a spoon. Continue this process until the foam subsides, about 7 minutes.
4. Add the carrot, celery, herbs, and the salt and stir to incorporate. Cover, reduce the heat to low, simmer for 1 hour or until the stew is tender.
5. Strain the liquid from the solids, reserving the liquid. Transfer the meat to a separate bowl and remove the vegetables and herbs.
6. Rinse the pot and return it to a medium heat burner. Add the butter and the mushrooms; cover and cook for about 7 minutes or until the mushrooms are al dente, stirring occasionally so they do not brown.
7. Add the mushrooms to the meat bowl.
8. Return the pot back to the medium high stove top. Add and melt the last two tablespoons of butter and whisk in the flour, but do not allow it to brown. Continue stirring until you have a silky texture, about 4 minutes.
9. Add the warm broth slowly, whisking continually to incorporate. As the mixture begins to thicken, whisk in the remaining cup of wine, and allow the sauce to come to a low boil.
10. Return the meat, onions, and mushrooms back to the pot, fold in gently to incorporate, and bring to full heat. Reduce heat to low.
11. Add the lemon juice to the beaten egg yolk and whisk in a half cup of the cream sauce. Add the egg mixture to the pot and stir to incorporate.
12. Cook the celery root and potatoes in water until they are al dente.
13. Add the cauliflower to the pot and continue cooking until all of the vegetables are tender.
14. Strain the water from the pot and return the vegetables to the stove over low heat, allowing any residual moisture to evaporate.
15. Add the butter or olive oil and mash together with a masher or hand mixer. Season to taste with salt and pepper.