Bison Bourguignon One Pot Recipe from FireLake Grill House

By Julie Sews - 7:00:00 AM

image via FireLake Grill House & Cocktail Bar
I'm excited to share with you a recipe for bison bourguignon from Executive Chef Jim Kyndberg at FireLake Grill House & Cocktail Bar in Downtown Minneapolis.  It's part of their new seasonal menu featuring comfort favourites with a Minnesotan modern twist. Nothing says fall and winter like hearty one pot meat and root veggie meals!  My husband loves roasts, and stews so I'm always making some around here.  Surprisingly the only one I've posted on here so far is my Crockpot Morroccan Beef Pot Roast with Honey Glaze.
Executive Chef Kyndberg introduces autumn dishes that showcase his passion for taking classic dishes and infusing them with Minnesotan inspiration. The menu features dishes such as Bison Bourguignon with fingerling potatoes, carrots, cippolini onions, and mushrooms; Northern Fried Chicken that is buttermilk marinated and wild rice flour dredged, with white cheddar-herb mashed potatoes, broccolini, and natural gravy; Duck Gnudi with Wild Acres duck breast, roasted mushrooms, oven dried tomatoes, and shaved Brussels sprouts; Lena’s Meatballs (pork, duck, and beef), which is Swedish-inspired with porcini mushroom sauce and lingonberry compote; and Venison Bolognese with eggless strigaloni pasta and shaved parmesan. For a dessert with a bit of a kick, the cocktail team at FireLake Grill House & Cocktail Bar has created delicious dessert cocktails inspired by its home state that are the perfect way to conclude a meal including Minnesota Nice with Godiva White Chocolate, Absolut Vanillia, Galliano, and Bittercube Cherrybark Vanilla bitters; The Fire In Cider with Fireball Whiskey, lemon juice, Jamaican #1 bitters, and hot apple cider; and Coffee Don’t-cha Know with Ricacha Horchata, Godiva Mocha, and coffee.
I haven't tried this yet, but I will soon.  I've actually never cooked with bison except for making bison burgers from ground bison.  I might just try to make it first then try it at FireLake Grill House & Cocktail Bar to see how my home version compares.  I find that's the best way to truly reach perfection. 

Not sure were to find Bison?  Check out your local Co-op, farmer's market, or Whole Foods.  If your interested in seeing how bison is raised be sure to check out J&L Bison Ranch in Willmar, MN.  They stop doing tours after Halloween so be sure to visit soon if you are interested.  You can pick up Bison meat there and make Bison Bourguignon!  What is your favourite way to eat Bison?
Bison Bourguignon 
by FireLake Grill House & Cocktail Bar Downtown
Serves approx. 8 -10 people

·         1 Bison Chuck Roast (4-5#) cut into 3” cubes trimmed
·         Kosher salt + pepper
·         Olive oil - approx. ¼ cup
·         4 medium carrots
·         4 stalks celery chopped large
·         8 ounces cippolini onions cut in half
·         8 ounces crimini mushrooms cut in half
·         3 cloves garlic, chopped
·         1 large sprig of thyme
·         ½ cup AP (all purpose) flour
·         ½ bottle red wine (Cabernet Sauvignon preferred)
·         6 cups beef stock
·         1 pound organic fingerling potatoes, smaller the better
·         Fresh chopped herbs for garnish
1.    Season bison with salt and pepper. Dredge in AP flour and pat to remove excess flour. Sear in hot cast iron braising pan using olive oil. Brown meat on all sides and remove from pan. Place on paper towel to rest.
2.    Using same pan add vegetables with remaining olive oil sauté for approx. 5 minutes to lightly brown. Add garlic and herbs and deglaze with red wine. Reduce wine by half.
3.    Add beef stock and return bison back to pan. Cover with a tight fitting lid and reduce heat to a very soft simmer.
4.    Cook bison slowly for approx. 2 ½ hours until meat is just starting to become tender. Add potatoes and cook an additional ½ hour until potatoes are soft and meat is fork tender.
5.    To serve ladle bison, vegetables and reduce braising liquid into a bowl and garnish with chopped herbs.

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