John Myers
Contents
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Ingredients
bison
- 1 bunch Soup vegetables
- 1 pinch Pepper
- 1 pinch Pimento
- 1 pinch Juniper berries
- 1 L Red wine
- 300 ml Port red
- 150 ml Balsamic vinegar
- 6 Bay leaves
- 6 Rosemary sprigs
- 6 Sprigs of thyme
- 6 Garlic cloves
- 1200 g Bison fillet
- 1 tbsp Olive oil
- 1 pinch Salt
sauce
- 6 Shallots
- 6 Sprigs of thyme
- 3 tbsp Butter
- 100 ml Marinades
- 480 ml Wild jus
- 3 tsp Cold butter
Celery cream
- 250 g Fresh celery
- 300 ml Cream
- 300 ml Milk
- 1,5 Lemons
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- 60 g Butter
Barolo shallots
- 30 Shallots
- 3 tbsp Butter
- 12 Sprigs of thyme
- 1 tbsp Sugar
- 200 ml Red wine
- 100 ml Port wine
- 1 pinch Salt and pepper
Forest mushrooms
- 100 g Forest mushrooms
- 1 tbsp Butter
- 1 pinch Salt and pepper
Instructions
Bison meat
- For the bison meat, clean the soup vegetables and cut into cubes. Crush the spices in a mortar. Place the vegetables and spices in the roasting pan with the red wine, port wine, balsamic vinegar, bay leaves, rosemary, thyme and garlic. Place the bison fillet in the marinade and marinate in the refrigerator for 2 days, turning it several times.
- Then preheat the oven to 120 ° C, remove the meat from the refrigerator, dry it, season with salt and possibly pepper, and fry it on all sides in olive oil.
- Pass the marinade through a sieve and bring to the boil in a shallow saucepan and reduce to a third. Place the fried bison fillet in the marinade and let it simmer for 30 to 45 minutes at 70 ° C with the lid closed. Then remove the fillet and keep it warm in foil.
sauce
- For the sauce, first peel the shallots and fry them in the 3 tablespoons of butter until translucent. Add the thyme sprigs and deglaze the whole thing with the marinade from the bison.
- Then add the game jus and reduce to the desired taste.
- Now bind the whole thing lightly with the cold butter and finally pass it through a sieve.
Celery cream
- For the celery cream, first peel the celery, cut into cubes and cook in a cream-milk mixture and the juice of the lemons until soft. Puree the celery and season with salt, pepper and freshly grated nutmeg.
- Heat the butter in a saucepan and pour through a fine sieve into the celery puree and stir in.
Barolo shallots
- For the barolo shallots, peel the shallots and cut them lengthways into slices. Put the butter with the thyme in a saucepan, let it froth and caramelize with the sugar.
- Add the red and port wine and reduce by half. Add the shallots and cook in the red wine stock. The stock should only glaze the shallots.
mushrooms
- For the mushrooms, clean the mushrooms and clean them with a damp cloth. Fry in butter, season with salt and pepper.
- Slice the meat and serve with the sauce and side dishes.
Nutrition
Serving: 100gCalories: 137kcalCarbohydrates: 3.1gProtein: 6.8gFat: 8.2g
