Carsten`s Bison Stew
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg game, roast bison (roast beef)
- 1 onion (s)
- 2 cloves garlic)
- 6 sour cherries, dried
- 0.5 teaspoon ½ sambal oelek
- 1 shot calvados
- 100 ml beef stock (Demi Glace)
- salt
- Sour cream
- Oil (boletus oil)
- Porcini mushrooms, dried
- Clarified butter
- Sugar / sweetener
Print Recipe
Pin Recipe Instructions
- Marinate meat overnight in garlic and porcini mushroom oil.
- Clean and roughly dice the onion and garlic.
- Sear the roast in hot clarified butter and lift it out. Roast the onions with the garlic in the clarified butter and let them take on color. Deglaze with a little water, season with plenty of salt, add the demi glace, sambal oelek, sour cherries, porcini mushrooms and a good sip of calvados. Add the roast and simmer in the preheated oven for 2 hours at 130 °. Pour the sauce over them from time to time. The roast is done when a fork can be easily pierced.
- Remove the roast, place it on a tray and heat the oven to 180 °. Place the roast on a tray in the oven and let it form a crust.
- In the meantime, puree the sauce with half a cup of sour cream and some sweetener (I`m a diabetic) or sugar. The sugar is only supposed to break the acidity of the sour cherries and thus provide a fruity note. It shouldn`t be necessary to tie the sauce again.
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