Delicious bison rib eye with bourguignon trimmings featuring bison jerky And bison short rib gravy, I hope you're hungry!
Directions for: Bison Rib Eye with Bourguignon Trimmings, Jerky and Gravy
Ingredients
Braised Bison Short Rib Gravy2 lb(s) bison short ribs, cut between ribs to separate
2 Tbsp olive oil
1 medium carrot, peeled and chopped
1 medium white onion, peeled and chopped
2 celery stalks, diced
4 garlic cloves, chopped
2 sprig thyme
2 sprig rosemary
1 cup red wine
4 cup beef stock
Salt and freshly ground black pepper
Thyme Butter Basted Bison Rib6 8 oz bison rib eye steaks
2 Tbsp olive oil
4 sprig thyme
4 Tbsp butter
Salt and pepper
Bourguignon Trimmings2 Tbsp olive oil
2 cup new potatoes, cut into 1/2 inch coins
2 Tbsp butter
2 sheet of bison jerky, cut into thin strips
cup pearl onions, peeled
2 cup button mushrooms, quartered
1 cup cherry tomatoes, halved
2 Tbsp chopped parsley
2 bunch asparagus, peeled
Salt and freshly ground black pepper
Directions
Braised Bison Short Rib Gravy1. Preheat oven to 325F. Season the short ribs with salt and pepper. In a heavy large wide ovenproof pot over medium heat, add the oil and short ribs. Cook the ribs until browned on all sides, about 8 minutes. Transfer to a plate.
2. Add the carrots, onion, celery and garlic to pot. Reduce heat to medium and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add the wine, stir, scraping browned bits. Add the herbs, stock and bring to a boil. Add the ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours.
3. Remove from pot and allow to cool. Shred the meat off the bone and reserve. Strain the braising liquid into a small sauce pot. Over medium heat, reduce the liquid until the sauce thickens. Add short rib meat to the sauce and season with salt and pepper.
Thyme Butter Basted Bison Rib1. Heat a cast iron skillet over medium high heat. Season the steaks with salt and pepper.
2. Add the oil to the pan, then add the steaks. Sear on each side for 3 to 4 minutes.
3. Add the butter and thyme to the pan and baste steaks on both sides with foaming butter.
4. Remove steaks from the pan. Let rest 5 minutes before serving.
Bourguignon Trimmings1. In a large saut pan, over medium high heat, add the olive oil and potatoes. Season with salt and pepper. Cook potatoes until golden brown, then remove from the pan. Add butter, bison jerky and pearl onions to the same pan. Cook over medium heat until onions begin to caramelize then, add the mushrooms and saut together for 5 minutes until vegetables are cooked. Add the potatoes, tomatoes and parsley and continue cooking for 2 minutes.
2. Cook the asparagus until bright green in a pot of salted water. Drain and reserve. To assemble the plate, place the thyme butter basted rib eye on the center of a large dinner plate. Top with short rib gravy and the Bourguignon trimmings.
See more: Beef, Game, Winter