Contributed by: Chef Jean-François Bruel
High Plains Bison with Roasted Vegetables
Learn how to prepare a succulent bison with deliciously roasted vegetables courtesy of Chef Jean-François Bruel.
- ¼ cup full-bodied red wine, such as merlot
- 2 cups brown veal stock
- Olive oil
- 5 T butter
- 8 red pearl onions
- 2 small carrots, cut into 3 pieces
- 2 salsify, peeled and cut into 3 pieces
- 6 oz black trumpet mushrooms, washed well
- Salt and freshly ground black pepper
- 4 shallots, minced
- 5 parsnips, peeled, finely chopped
- ½ cup milk
- 4 5-oz bison steaks, tempered
- 2 cloves garlic, peeled and split
- 3 sprigs thyme
- 2 T red wine vinegar
- 3 springs parsley, leaves only
- Preheat the oven to 350⁰ F.
- In a small sauce pot, bring the red wine and veal stock to a boil and reduce by ¾.
- In a medium sauté pan set over medium heat, warm a few tablespoons of the olive oil and add 1 T of the butter.
- Add the red pearl onion, carrot, salsify, and mushrooms.
- Season with salt and cook on the stove top, stirring, for about 5 minutes.
- Transfer to the oven and continue roasting for 20 minutes, tossing occasionally to ensure even cooking.
- Keep warm on the side.
- Meanwhile, set a sauce pot over medium heat and warm a tablespoon of olive oil.
- Add ¼ of the minced shallots and cook until translucent.
- Add the chopped parsnip and cook for 6 minutes, stirring occasionally.
- Add the milk, season with salt, bring to a simmer, and continue cooking another 10 minutes, or until the parsnip pieces are soft.
- Transfer to a blender and puree until smooth.
- Transfer the puree back to the sauce pot and keep warm on the side.
- In a large sauté pan set over medium high heat, warm 3 T of olive oil.
- Season the bison steaks on all sides with salt and freshly ground black pepper.
- Sear for 2 minutes on each side, then add 1 T of the butter, garlic, and thyme.
- Spoon the foamy butter over the steaks for 1 minute each side, and then remove them from pan to a resting rack.
- In the pan, sauté the remaining shallots until translucent, and add the reduced red wine and veal stock, along with the red wine vinegar, bring to a boil, then remove from the heat.
- Whisk in the remaining butter, remove the spring of thyme and garlic, and season to taste.
- Dress the plates with a swipe of parsnip puree, the roasted vegetables and the bison steaks.
- Generously spoon the sauce over the steaks and garnish with the parsley leaves.