Jill & Julia’s Bison Bourguignon
I have made a couple of variations of this amazingly delicious, classic dish but after reading Julia & Julia - I had to check out Julia’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.
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.