Estuffade the Bison

Ingredients for Estuffade the Bison

Instructions for Estuffade the Bison

To prepare the Estuffade the Bison recipe, please follow these instructions:

Cut the meat into squares of ca. 50 g. Slice the onion and carrots into cubes. Got meat and vegetables in a bowl and add spices and red wine and let it marinate overnight in refrigerator. Tag Bison meat up and dry it by (save marinade for later). Fry the pieces of meat in a frying pan on each side in oil by good heat. Got carrots and onions, and sauté on. Sprinkle a handful of wheat flour over and continue cooking to the flour gets a yellow color. Add the red wine marinaden with all the spices and garlic, salt and pepper. Pour the broth and let it all simmer, covered, for about 2 hours until the meat is tender. You may want to put the pan with its lid in the oven at 160 gr, or use a heat-proof platter. Cut the smoked pork into cubes and fry it on a dry pan. Cut the mushrooms into quarters and fry them in the same pan. Boil Pearl onions until tender with a little water, butter, salt and sugar. Dip the tomatoes in boiling water and remove the skin. Cut into quarters and remove the seeds ground (put them where appropriate in the boiling pot). When the meat is cooked, take it up and finished the sauce sieved. Add whole, green olives, fried lard and champignonÕerne, Pearl onions, tomatkød and lemon peel into thin strips. Bison Estouffaden cooker a few more minutes. Sprinkle with chopped parsley and serve with pasta or white potatoes.