Bison Provençal
Prep Time: 15 minutes | Cook Time: 1.5 - 2 hours | Total Time: 2 hours 15 minutes | Serves: 4-6
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
Bison Provençal is the ultimate end of summer meal - when shallots, garlic, and fresh tomatoes are all in season. It’s the perfect ‘hands off’ type of dinner to have simmering on the stove while you do other things. Besides browning the bison in avocado oil, the dish practically prepares itself! And if you’re tempted to skip the dates because it sounds weird…don’t! They cook down and lend a rich jammy-ness to the sauce that pairs remarkably with the acidity of the fresh tomatoes and the rich bison meat.
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Directions
- Heat a Dutch oven over medium high heat, either on the stove or BBQ. Pat the bison steak with a paper towel to remove excess moisture. Add the avocado oil to the Dutch oven, and brown the bison steak cubes until nicely browned – about 10 minutes. Season to taste with salt and pepper.
- Add the garlic and shallots, and stir. Cook for 1-2 minutes before deglazing with the wine.
- Add the broth, herbs, tomatoes, olives, and dates. Cover with a lid, and reduce the heat to a low simmer.
- Simmer for 1.5-2 hours, stirring occasionally, until the bison is fork tender. Garnish with chopped parsley, and serve with crusty sourdough.
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Ingredients
1 lb (454g) Noble Premium Bison Steak Cubes
2 tbsp (30 mL) avocado oil
4-5 cloves garlic, peeled
4-5 shallots, peeled and halved
2 cups (500 mL) cherry tomatoes
1/4 cup (60 mL) pitted dates, cut in half
1 cup (250 mL) pitted green olives
1 cup (250 mL) white wine
1 cup (250 mL) vegetable broth
Salt and pepper to taste
4-5 sprigs fresh thyme
1 sprig rosemary
1 bay leaf
Fresh parsley, finely chopped (for garnish)
Sourdough bread, for serving
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