Low & Slow Bison Bourguignon over Mashed Rutabaga
A challenging production but worthwhile dish to strive for. Throughout quarantine, I had the time to make this dish by the OG (Julia Child) 2 times then worked on making my own 3 more times and I am not sick of it - not one bit. What you will taste here is time and richness as this recipe allows the bison to slowly soak in all the flavors after many many hours. I also like my veggies almost whole so what you end up with a is wholehearted goodness. I hope JC would be proud and you will give this a shot!
Ingredients
Serves 4
3 lbs bison brisket, chuck or roast (cut into 2-3 in cubes; easiest to do when partially thawed)
6 strips thick center cut bacon (chopped into 2 inch pieces)
1 medium yellow onion (thinly sliced)
4-5 bunch of slim carrots (peeled; cut regular carrots in half, lengthwise if you cannot find the thin ones that come in a bunch)
3 celery ribs (cut down the middle, then in half)
8 garlic cloves (smashed and chopped; reserve 5 for bourguignon and 3 for mashed rutabaga )
1 lb brown mushrooms (stems removed, heads whole)
2 cups of pearl onions (fresh are preferred (prep while everything else is in the oven) but frozen are okay too!)
1/4 cup tomato paste
2-3 cups beef bone broth or beef broth
2 cups rich red wine (Burgundy or Kermit Lynch Côtes du Rhône)
1/4 cup flour
1/4 cup olive oil
8 tbsp unsalted butter (2 for mushrooms and pearl onions, 6 for mashed rutabaga)
1 -2 large rutabaga (peeled and quartered)
1/4 c half and half
2 bouquets of fresh herbs (2 sprigs rosemary, 4 sprigs thyme, 2 bay leaf per bundle, tied by kitchen twine)
1/4 cup Chopped Parsley for garnish *optional
Water
Helpful Tools
Dutch oven (you can also use a deep cast iron skillet or heavy bottomed pan then transfer everything into a casserole dish if you do not have a dutch oven. I use the Le Creuset 4-Quart Heritage Covered Oval Casserole and my cast iron griddle)
Slotted spoon
Large Mesh colander
Mandolin or slicer (for thinly slicing onions)
Method
Preheat oven to 250 °F (or 225°F to cook for 10 hours, longer is better but oy who has the time!)
Heat the oil in a deep cast iron skillet or dutch oven then sauté the bacon over medium heat until crispy. Set aside on paper towels.
Individually pat the meat with paper towels to dry. This is fairly tedious but essential to getting the meat to brown. Sear in batches in the hot oil & bacon fat until browned on all 4 sides. Set aside.
Cook the carrots until they have a nice lightly browned exterior on both sides then sauté the sliced onions for 5 minutes. Add garlic to cook for 1 minute.
Return the bacon and bison back into the pot/pan and toss in flour, salt and pepper.
Add tomato paste, broth and wine and 1 herb bouquet. Bring to a simmer on the stove.
Since I do not have a dutch oven, I usually transfer everything into a Le Crueset and make sure to scrape out any bits on the bottom of my heavy bottomed pan/griddle If you are using a dutch oven then put that baby straight into the lower shelf of the oven for 8 hours.
About 1 hour before the dish is done, bring rutabagas to boil in cold, salted water until softened (25 min). Reserve starchy water for mashing.
Mash the rutabaga with starchy water and garlic (or blend in vitamix like I do when I want them very creamy!). Stir in half and half, butter and salt and pepper to taste. Leave on low and add in more starchy water if it starts to dry out.
About 30 min before the main dish is done, start preparing mushrooms & pearl onions by heating up your skillet again to med- high heat with olive oil and butter. Sear the mushroom tops until browned and flip and to do the underside then use a slotted spoon to remove and toss into bison bourguignon.
Now toss in the pearl onions with 2nd herb bouquet until they are lightly golden. Toss into bison bourguignon for last 30 minutes.
Place a mesh colander over a large pot (over your clean sink works or sometimes I do it over a sheet pan in case I spill anything. Remove the bison bourguignon from the oven and carefully empty contents into the colander (you want to collect the sauce only). Discard herb bouquets.
With the meat still in the dutch oven or casserole dish and the sauce now in a pot, heat the pit of sauce back up and stir until a thick gravy forms (Skim off any fat that comes to the surface). Add salt and pepper to taste.
Layer as follows: About 1/2 cup of rutabaga then 1/2 cup bison then top with 1/4 cup gravy. Double if you are hungry!
Garnish with fresh parsley, serve, enjoy with friends then rest. You have earned it, darling.
