Bison with Roasted Vegetables en Cocotte and Shallot-Red Wine Sauce

Contributed by: Chef Jean-François Bruel

Bison with Roasted Vegetables en Cocotte and Shallot-Red Wine Sauce

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Bison with Roasted Vegetables en Cocotte and Shallot-Red Wine Sauce.


1/4 C            Red wine – full-bodied, such as a merlot
2 C                Brown veal stock
5 oz              Olive oil
5 T                Butter
8                   Red pearl onion
2                   Carrot – small, cut into 3 pieces
2                   Salsify – peeled and cut into 3 pieces
6 oz              Black trumpet mushroom – washed well
Salt – to taste
Black pepper – freshly ground, to taste
4                  Shallot – minced
5                  Parsnip – peeled, finely chopped
1/2 C           Milk
4 5-oz          Bison steak – tempered
2                  Garlic clove – peeled and split
3                  Thyme sprig
2 T               Red wine vinegar
3                  Parsley sprig – leaves only


  1. Preheat the oven to 350 degrees F.
  2. In a small saucepot, bring the red wine and veal stock to a boil and reduce by 3/4.
  3. In a medium sauté pan set over medium heat, warm a few tablespoons of the olive oil and add 1 T of the butter.
  4. Add the red pearl onion, carrot, salsify, and mushrooms. Season with salt and cook on the stovetop, stirring, for about 5 minutes.
  5. Transfer to the oven and continue roasting for 20 minutes, tossing occasionally to ensure even cooking.
  6. Keep warm on the side.
  7. Meanwhile, set a saucepot over medium heat and warm a tablespoon of olive oil.
  8. Add 1/4 of the minced shallots and cook until translucent.
  9. Add the chopped parsnip and cook for 6 minutes, stirring occasionally.
  10. Add the milk, season with salt, bring to a simmer and continue cooking another 10 minutes, or until the parsnip pieces are soft.
  11. Transfer to a blender and puree until smooth.
  12. Transfer the puree back to the saucepot and keep warm on the side.
  13. In a large sauté pan set over medium-high heat, warm 3 T of olive oil.
  14. Season the bison steaks on all sides with salt and freshly ground black pepper.
  15. 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.
  16. 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.
  17. Dress the plates with a swipe of parsnip puree, the roasted vegetables and the bison steaks.
  18. Generously spoon the sauce over the steaks and garnish with the parsley leaves.

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