Bison à la Grecque

Ingredients

• 2 lbs bison steak
• 2 small onions
• 1 small celery stalk
• 1 small carrot
• 1 small green bell pepper
• 1 small fennel bulb
• 1 bay leaf
• 1 garlic clove
• 15 coriander seeds
• 2 tbsp bison fat
• 2 cups veal stock
• 1 lemon
• ¼ cup butter
• ¼ cup flour
• ¼ cup white wine
• ¼ cup cream

Steps

1. Brown the vegetables in bison fat in a cast iron Dutch oven.
2. Add the bison, coriander, garlic, bay leaf, veal stock, and lemon.
3. Cover and braise over a low fire 2–3 hours or longer until tender.
4. Remove the bison to a serving tray near the fire.
5. Strain the sauce into a separate bowl, and discard the pulp.
6. Make a roux in the Dutch oven with butter and flour.
7. Stir in the wine and cream, and cook until bubbly.
8. Stir in the reserved sauce until thickened, adding more liquid as needed.
9. Season the velouté to taste.
10. Pour over the bison.
11. Serve with toasted bread, wild mushrooms, and wild rice.