Bison Bourguignon

Prep Time: 15 min |  Cook Time: 2 hrs 15 min |  Total Time: 2 hrs 30 min  | Serves: 4
Created By: Amy Reiley
Comfort food gets a modern (and healthy) twist with the use of bison in place of beef.

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  1. Carefully wash the leeks and halve lengthwise. Cut the white of the leek into ¼-inch half rounds. Save the dark green parts to make a delicious vegetable stock.
  2. Heat the grape seed oil in a Dutch oven.
  3. While the oil is heating, season the bison cubes with salt and pepper.
  4. Add the bison to the Dutch oven and brown for 2-3 minutes on one side, then flip to brown on the other side, adding the carrots, leeks, onion and celery.
  5. Continue to brown the meat for an additional 3 minutes.
  6. Pour in the stock and wine and add the whole thyme sprigs.
  7. Bring to a simmer and simmer, covered for 2-2 1/2 hours.
  8. Just before serving, remove the thyme sprigs and gently stir in the buerre manie.
  9. Allow it to simmer for about a minute to thicken before removing from heat and serving.
Bison Bourguignon


  • 1 tbsp grape seed oil
  • 1-1 1/4 lb Bison Steak Cubes
  • salt and black pepper
  • 4 medium carrots cut into ¼-inch rounds
  • 2 leeks
  • 1 medium onion roughly chopped
  • 2 celery ribs cut into ¼-inch slices
  • 1 cup beef stock
  • 2 cup Burgundy or other dry red wine
  • 4 sprigs thyme
  • 1 tbsp buerre manie*


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