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Author Notes: I love Bison meat and it is becoming more popular for its wonderful taste and slightly leaner meat than beef. However, it is also becoming more expensive; I originally wanted to do Tuscan Bison Tenderloin steaks but they were going for $20 a lb, so I went with a less expensive stew meat cut and decided to make it a stew or ragu that could be served over pasta or with a side dish of risotto. —mangiadenver
- 1 pound Bison Stew Meat
- 1/4 pound Pancetta
- 3/4 cup Olive Oil
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 3-4 Basil Leaves-Chiffonade
- 4 Garlic Smashed
- 3 Cloves Roasted Garlic
- 1/2 cup Sun Dried Tomatos in Oil
- 2 Cans Diced Tomato
- 4 Anchovies
- 1 tablespoon Capers-Drained
- 1 cup Red Wine- Supertuscan or Chianti
- 1 cup Beef Broth
- Salt and Pepper to Taste
- Marinate the bison in the olive oil, rosemary, thyme, and 2 cloves of garlic + salt and pepper for 3-4 hours. (make sure to rub the meat around in the marinade every hour or so.)
- Render the pancetta in a tablespoon of the marinade and remove with a slotted spoon and set aside. Add two smashed garlic cloves and once they start singing and become aromatic remove them and set aside. Add the anchovies and smash with the back of a spoon until they have become incorporated in the oil.
- Sear the bison meat on all sides and remove from pot. Add the sundried tomatoes, canned tomatoes, roasted garlic, wine and capers, stirring the bits off the bottom of the pan, turn the heat up to medium-high and let the mixture reduce by half.
- Add the bison back to the pot, along with the beef broth and the rosemary, thyme, basil, salt and pepper. Turn the heat to low, cover and simmer for two hours. Remove the lid and continue to simmer until it reaches your desired consistency.This can be a very thick ragu, or a more loose stew.
- Serve over rigatoni or with risotto and add some shaved parmesan and fresh italian parsley.