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Last night's recipe, serves two
350g bison, diced
500g potato, diced
2 medium onions, chopped
3 cloves garlic, finely sliced (I have a small mandolin which is excellent for this)
Handful of frozen sweetcorn kernels
Half handful of frozen broad beans
2 tbsp mushroom ketchup
1 dash of balsamic vinegar
Handful of dried sliced mushrooms
2 glasses red wine
1 bouquet garni
Olive oil as required
Water as required
Sweat the onions and garlic in a little olive oil in a casserole pan. When soft, put to one side.
Brown the diced bison chunks in a little olive oil.
Return the onion and garlic, and add the remainder of the ingredients.
Add sufficient water to just cover the food.
Bring to the boil, cover, and then simmer over a low heat for 90 minutes.
Remove the bouquet garni, and serve the rest
Works nicely with a Cote du Rhone Villages red. Ver', ver' nice
350g bison, diced
500g potato, diced
2 medium onions, chopped
3 cloves garlic, finely sliced (I have a small mandolin which is excellent for this)
Handful of frozen sweetcorn kernels
Half handful of frozen broad beans
2 tbsp mushroom ketchup
1 dash of balsamic vinegar
Handful of dried sliced mushrooms
2 glasses red wine
1 bouquet garni
Olive oil as required
Water as required
Sweat the onions and garlic in a little olive oil in a casserole pan. When soft, put to one side.
Brown the diced bison chunks in a little olive oil.
Return the onion and garlic, and add the remainder of the ingredients.
Add sufficient water to just cover the food.
Bring to the boil, cover, and then simmer over a low heat for 90 minutes.
Remove the bouquet garni, and serve the rest
Works nicely with a Cote du Rhone Villages red. Ver', ver' nice
