Bison à la Grecque

Name: Bison à la Grecque
Ingredients: 2 lbs bison steak or roast; 2 small onions, halved; 1 small celery stalk, sliced; 1 small carrot, sliced; 1 small green bell pepper, sliced; 1 small fennel bulb, sliced; 1 bay leaf; 1 garlic clove, crushed; 15 coriander seeds; 2 Tbsp melted bison fat; 2 cups veal stock; 1 lemon, halved; ¼ cup butter; ¼ cup flour; ¼ cup dry white wine; ¼ cup cream

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Bison à la Grecque is a classic for good reason — bison steak or roast does most of the work, and the method is rewarding enough for a weeknight. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Bison à la Grecque recipe — Bison à la Grecque

Level Medium

Ingredients

2 lb Bison steak or roast
2 small Onions, halved
1 small Celery stalk, sliced
1 small Sliced carrot, sliced
1 small Green bell pepper, sliced
1 small Sliced Fennel Bulb, sliced
1 Bay Leaf
1 Garlic Clove, crushed
15 Coriander Seeds
2 tbsp Melted bison fat
2 cup Veal stock
1 Lemon, halved
¼ cup Butter
¼ cup Flour
¼ cup Dry White Wine
¼ cup Cream

Method

Brown vegetables in bison fat in a cast iron Dutch oven.
Add bison, coriander, garlic, bay leaf, veal stock, and lemon. Cover and braise over a low fire 2–3 hours or longer until tender.
Remove bison to serving tray near fire. Strain sauce into separate bowl, and discard pulp.
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.
Season velouté to taste. Pour over bison.
Serve with toasted bread, wild mushrooms, and wild rice.

Tips for the best Bison à la Grecque

Preheat the oven fully before anything goes in — a cold start changes the texture.
Read the whole method before you start and measure out the 16 ingredients first — it keeps the pace relaxed once the heat is on.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.

Variations

Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.

Serving ideas

Finish with fresh herbs and serve family-style in the middle of the table.

Storage

Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.

Frequently asked questions

What can I substitute for bison steak or roast?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Can I make Bison à la Grecque ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Is this Bison à la Grecque recipe hard to make?

It is rated hard: 16 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.

Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source