Bison and Saskatoon Berry Ragout with Herb Crème Fraiche Roary Macpherson, Fairmont Hotel
MacDonald
INGREDIENTS
Boneless bison, diced into 1-inch cubes
Fresh lemon juice
All-purpose flour
Unsalted butter
Small onion, sliced thin
Mushrooms, cut into eighths
Dry red wine
Bison (or beef) stock
Sweet paprika
Saskatoon berries
3/4 lbs
1 tsp
1 tbsp
2 tbsp
1
1/2 lb
1/4 cup
1/2 cup
1 tsp
1/2 cup
METHOD
In a small bowl, toss the bison well with the lemon juice, add the flour, and toss again until the bison is coated with the flour.
In a heavy skillet, heat the butter over moderately high heat until the foam subsides. Add the bison and brown.
Transfer the bison with a slotted spoon to a bowl, and then cook the Add the wine, simmer the mixture for 1 minute, and stir in the stock, the paprika, berries, and salt and pepper to taste.
Simmer the mixture, stirring for 20 minutes, stir in the bison and the juices that have accumulated in the bowl, and cook the stew until the bison is completely tender. Serves 2
Herb Crème Fraiche
INGREDIENTS
Sour cream
Whipped cream
Lemon juice
Salt and pepper to taste
Chopped herbs
1 cup
1/2 cup
4 tsp
2 tbsp
METHOD
Combine all ingredients in a bowl and season to taste. You can use any type of fresh herbs as long as they are fresh.
Let mixture sit for a least 2 hours at room temperature, then refrigerate. To serve, place a dollop on the ragout.
Carmen Creek Gourmet Meats Ltd. - Grade A Buffalo meat, a healthy alternative
to other red meats.
Call us toll-free 1-866-945-3767 | 200 5824-2nd Street SW, Calgary
Alberta
