Bison à la Grecque
Bison à la grecque is a campfire fusion recipe for bison served with a velouté inspired by Mediterranean cuisine.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 16 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Brown vegetables in bison fat in a cast iron Dutch oven.
- 02
Add bison, coriander, garlic, bay leaf, veal stock, and lemon. Cover and braise over a low fire 2–3 hours or longer until tender.
- 03
Remove bison to serving tray near fire. Strain sauce into separate bowl, and discard pulp.
- 04
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.
- 05
Season velouté to taste. Pour over bison.
- 06
Serve with toasted bread, wild mushrooms, and wild rice.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Visitor7; view original image record .
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