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Bison Roast with red wine

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Bison Roast with red wine

Corn flour to smooth the sauce
Olive oil
Pepper
Salt
Stegesky of the Court
1dlTomato puree
2dlRed wine
200gPearl onions
250gMushrooms
3dlWater or broth
4Baking potatoes
4Black peppercorns
800gBison shoulder or Chuck steak boneless

Instructions for Bison Roast with red wine

To prepare the Bison Roast with red wine recipe, please follow these instructions:

Meat and Brown the meat on all sides: Accessories, add water. Fry the meat in a pan under the lid. Used a frying thermometer. Roast is done when the temperature showing 58 degrees in the middle of the meat.

Cover the roast on a platter and let it rest in the 10-15 minutes.

Before frying the potatoes peeled and cut into large starting pieces. Mushrooms and Pearl onions cleaned. When frying the meat is Brown it all started well on a frying pan.

Put the roasted potatoes, Pearl onions and mushrooms to the meat down into the Pan and fry them for about 20 minutes.

Sauce: Boil the red wine up with tomato paste and peppercorns.

Add stegesky from the pot and let it boil well through. Smooth, possibly with corn flour. Season with salt, pepper and maybe a little sugar.

Serve the meat sliced with accompaniments.