Carsten's Bison Braised Roast

Ingredients for 4 servings:

• 1 kg game, roast bison (roast beef)
• 1 onion(s)
• 2 garlic cloves
• 6 sour cherries, dried
• ½ tsp sambal oelek
• 1 shot of Calvados
• 100 ml stock (demi glace) of beef
• Salt
• Sour cream
• Oil (porcini mushroom oil)
• Porcini mushrooms, dried
• Clarified butter
• Sugar / Sweetener

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Braised roast with Calvados and sour cherries

Marinate the meat overnight in garlic and porcini oil. Peel and roughly dice the onion and garlic. Brown the roast on all sides in hot clarified butter and remove from the pan. Fry the onions and garlic in the clarified butter and let them brown well. Deglaze with a little water, season generously with salt, add the demi-glace, sambal oelek, sour cherries, porcini mushrooms and a good splash of Calvados. Add the roast and braise covered in the preheated oven for 2 hours at 130°C. Baste with the sauce occasionally. The roast is cooked when a fork can be easily pierced. Remove the roast, place it on a baking tray and preheat the oven to 180°C. Place the roast on a baking tray in the oven and let it form a crust. In the meantime, puree the sauce with half a cup of sour cream and a little sweetener (I’m diabetic) or sugar. The sugar should only cut through the acidity of the sour cherries, thus providing a fruity note. There should be no need to thicken the sauce again.