I have made a couple of variations of this amazingly delicious, classic dish, but after reading Julia & Julia a few years back, I had to check out Julia Child's recipe in Mastering The Art of French Cooking. My modifications to Julia’s recipe were based on using 100% grass-fed bison, my personal taste, and the steps I thought unnecessary.
Specific changes made; I omitted the bacon, as I feel the smokiness overwhelms the dish and added butter for additional flavor and fat. I also used homemade buffalo broth, but in a pinch have used organic beef or chicken broth/stock, and added celery and brandy. Although a bit more extensive, I thought it was worth the extra steps.
*However, I have noted in the recipe one-pot shortcuts. Recipe can be made ahead and reheated for entertaining convenience! Fabulous!
Ingredients for Bourguignon: (Serves 6 to 8)
2 - pounds Wild Idea Buffalo Stew Meat
1 - teaspoon black pepper
1 - teaspoon salt
3 - tablespoon olive oil
1 - tablespoon unsalted butter
1 - carrot, quartered
1 - onion, quartered
1 - celery stalk, quartered
1 - ounce brandy
4 - cups red wine (Bordeaux, Burgundy, or Chianti)
1 - cup buffalo broth, or organic beef or chicken broth
1 - teaspoon thyme
1 - teaspoon rosemary leaves, finely chopped
1 - teaspoon basil leaves
2 - bay leaves
3 - cloves garlic, minced
1 - tablespoon tomato paste
1 - tablespoon arrowroot or cornstarch, or more per your thickness preference
¼ - cup sherry
¼ - cup parsley, chopped fine
Ingredients for Mushrooms & Onions:
18 - Small White Onions
1 ½ - tablespoons each Butter & Olive Oil
¼ - cup buffalo or other stock
¼ - cup red wine
4 - parsley sprigs, 1 bay leaf, ½ tsp. thyme
1 - pound mushrooms, quartered
2 - tablespoon butter
1 - tablespoon olive oil
For Bison Bourguignon:
For Onions – Prepare while Bourguignon is in the oven:
*For Shortcut: Add the onions and mushrooms directly to the stockpot in step 5 and omit the quartered onion. Do not discard the onions & mushrooms when discarding other quartered vegetables in step 9.
To assemble: Plate the prepared pasta, potatoes, or rice and ladle on the Bourguignon, then place the onions & mushrooms on top and sprinkled with parsley. Julia recommends accompanying with Minted, Buttered Peas, but most often I serve a nice green salad, before or after the Bourguignon.
If you like this recipe, take a peek at a French classic with a bison twist, Blanquette de Bison (Bison in Cream Sauce) here.