This classic Italian dish (typically made with veal), but fabulous with bison, is a favorite of mine. The slightly sweet, rich, grassy goodness of our bison meat braised in white wine and lemon is a winning combination.
Although I prepare it year round, it is always my go-to meal for our family Easter celebration. I’ve done a little cooking video to show you the steps.
I know you will love this recipe!
7 comments
Hi Dayna (and Alice, I’m so sorry I don’t answer you fully) – Braise at 350 to 375 for 2 to 2.5 hours. Dish is ready when meat pulls apart easily. Thank you both for catching this!
Hi Jill,
Can’t wait to try this recipe! Can you tell me at what temperature to set the oven? Thank you for sharing this!
Thx!
I’ve been making your recipes for several years now, and have to say, this is my favorite so far! Made it for Christmas eve dinner, and it was wonderful.