Bison stew with fennel and goat cheese
This dish can be made with beef as well. I like bison as it is generally grass fed, humanely raised and hormone free. It’s also lower in fat.
I thought I should make something clear. I know not how to use a recipe…not literally, but I’ve simply never adhered to them in general. I cook, instead, with my gut and have historically had no clue exactly what I do any given time I make something. Everything is always a variation on a theme.
I enter the kitchen with the spirit of adventure and I do have some distinct “guts” that help me achieve exactly what I want often, but other times things turn out quite differently from what I intend—generally when I’m doing something I’ve never done before. So if you are experimenting with my “recipes” try to approach it with that spirit. Because that is frankly how I cook. I have been trying very hard to measure things lately so I can report back accurately.
Doing this blog has taught me a lot as I learn to pay attention to what I’ve generally done by instinct alone. It’s been really fun, but I’m far from perfect in paying attention. It’s a good sort of way to practice mindfulness.
The secret to food always being tasty is the quality and combination of ingredients. Where things differ from my intent most often is in texture, which can be very annoying at times, but, nonetheless, I tend to end up with something edible.
- 3 lb bison roast (this of course can vary depending on your needs) I had to cut up the roast into chunks for stew as the market did not have stew meat. I had my husband and sous chef help with this.
- one large onion (diced or slice in thin half circles)
- 2 or 3 large fennel roots (sliced in thin half circles)
- 2 lbs mushrooms (sliced thin)
- 1 cup of white wine
- One large log of goat cheese
- 1 tablespoons dried tarragon (I’ve never cooked with fresh tarragon–if you can do that you’d use less)
- Salt and fresh ground black pepper to taste.
- Slice the onions, fennel and mushrooms and saute on medium high heat to brown just a tad.
Brown the meat in some olive oil or organic butter in a separate pan–do not cook thoroughly, just brown it on high.
Combine the meat and the veggies and toss about in a large pot.
Pour the cup of wine over it and cover and simmer for 20 minutes.
Add salt and pepper anywhere along the way as needed. I do suggest you put at least some of the pepper in early on as it’s nice if it cooks with it for a while. You may find you need a bit more at the end.
After 20 minutes check and see how much liquid is there. You’ll want to uncover and simmer the liquid down to below the surface of all the goodies. (perhaps half way below or a little less–cook the meat up to an hour—if you use other cuts of meat or beef you may want to cook longer)
When it’s all done stir in the goat cheese and put in a teaspoon of truffle oil–more or less to taste. (this is optional—I only have truffle oil right now because my sister gave it to me as a gift. It’s outrageously expensive!)
I don’t have a picture of the final product because they just didn’t turn out. It was pretty and creamy and tasty though.