Slow-Cooked Bison with Provençal Herbs
Serving Size : 2 Preparation Time :0:15
Categories : Main Meal"" Categories: "French Style"
400 grams bison, civet
12 button onions
3 tomatoes -- peeled, skinned & chopped
125 mls white wine
250 mls good beef stock
1 tablespoon plain flour
bay leaf, thyme and parsley bouquet garni
olive oil for frying
Plunge the onions into a pan of boiling water for a minute or so, drain and rinse with cold water and peel and dry.
Heat lidded casserole, when hot add about a tablespoon of olive oil, brown the meat quickly, add the onions.
Stir in the flour and allow to cook for a couple of minutes, add the white wine and beef stock blending well.
Add the chopped tomatoes and bouquet garni.
Reduce the heat to barely simmering and leave to cook for about 2 and a half hours stirring occasionally.
Check seasoning and remove bouquet garni before serving.
Start to Finish Time: "2:45"
Source: sylv@nicebites.com
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