Bison and Red Wine Shepherds PieFrom choclytcandy 4 years ago
- FILLING: shopping list
- 1/3 cup all-purpose flour shopping list
- 1 tbs Hungarian sweet paprika shopping list
- 1 1/2 tsp coarse kosher salt shopping list
- 1 tsp black pepper shopping list
- 3 1/2 pounds bison or beef short ribs or 2 1/2 pounds boneless chuck, cut into 2-inch cubes shopping list
- 1/3 pound rindless slab bacon, cut crosswise into 1/2-inch thick slices shopping list
- 2 tbs (or more) olive oil shopping list
- 1 cup chopped onion shopping list
- 1/2 cup peeled chopped carrot shopping list
- 1/2 cup chopped celery shopping list
- 3 garlic cloves, chopped shopping list
- 2 cups dry red wine (such as Syrah aka Shiraz) shopping list
- 2 2/3 cups low-salt chicken broth shopping list
- 1 cup canned crushed tomatoes shopping list
- 2 bay leaves shopping list
- 1 tsp chopped fresh thyme shopping list
- 1 tsp chopped fresh sage shopping list
- 10 ounces pearl onions shopping list
- 1 1/2 cups 3/4-inch cubes peeled parsnips shopping list
- 12 baby turnips, trimmed, peeled shopping list
- MASHED POTATO CRUST: shopping list
- 2 to 2 1/4 pounds russet potatoes, peeled, quartered shopping list
- 3/4 cup whole milk shopping list
- 1/2 cup (1 stick) unsalted butter shopping list
- 1/3 cup heavy whipping cream shopping list
- 1 tsp coarse kosher salt shopping list
- 1/2 tsp black pepper shopping list
- 1 large egg, beaten to blend shopping list
- Garnish: shopping list
- 1 large egg shopping list
- 1 tbs water shopping list
- 1 cup finely grated parmesan cheese shopping list
How to make it
- Whisk first 4 ingredients in large bowl. Add bison; toss. Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels. Add 2 tbs oil to pot; increase heat to medium-high. Working in batches, cook bison until browned, adding more oil by tbs as needed. Return to same bowl. Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any browned bits. Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours).
- Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes. Transfer to bowl of ice water; trim and peel.
- Transfer bison to rimmed baking sheet. Cut meat off bones; cut meat into 3/4-inch cubes. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.
- MASHED POTATO CRUST:
- Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. Drain. Heat milk, butter and cream in medium saucepan until almost boiling. Rice potatoes into large mixing bowl. add milk mixture, 1 tsp coarse salt, and 1/2 tsp pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.
- Preheat oven to 400 degrees. Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.
- Beat egg and 1 tbs water to blend. Brush over potatoes, then sprinkle cheese all over. Pie can be made 1 day in advance.
- Bake pie until top is browned and filling is heated through 30 to 40 minutes (50-60 minutes if chilled). Let rest 10 minutes.
- Wine suggestion: a full-bodied red like the 2007 Auguste Bessac Crozes-Hermitage (France, $20).
The Cookchoclytcandy IN
The Rating2 people
I have never tried bison.. 'tundra'.. (Dancing With Wolves".. I will try this;0 HIGH FIVE FORKS!!snowcat17 in Milwaukee loved it