Bison Fricassee Recipe

Looking for an easy Bison Fricassee recipe? Learn how to make Bison Fricassee using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



The is originally for veal, but I use bison for less fat and cholesterol. You can buy tiny St. George mushrooms dried in specialty stores in the United States. However, if you are not able to find them in your part of the world, replace them with morels or chanterelles, which other families use as their first choice for this recipe.

Recipe Ingredients for Bison Fricassee

2 3/5 pounds bison (or boneless veal), cut into about 3" 2" inch pieces
1 teaspoon flour
1/4 cup flour (for coating the meat pieces)
4 tablespoons olive oil
1/2 cup onion, chopped
1/2 cup carrot, chopped into 1 inch pieces
1 cup diced tomatoes
8 g (2) bay leaves
2 g (1 sprig) fresh thyme
4 g (2 sprigs) fresh oregano
3/4 cup dry white wine
1/4 teaspoon salt
1 Freshly ground black pepper
3 1/2 ounces dried wild mushrooms (St George's mushrooms if you can find them), reconstituted in warm water
1 clove garlic
4 tbsp slivered almonds, toasted
1 oz (1 slice) whole wheat bread, toasted

Recipe Directions for Bison Fricassee

  1. Soak the St George's or other wild mushrooms in warm water for 2 hours.

  2. Season the meat cuts with salt and a pinch of pepper. Dredge the meat pieces in flour, place them in a casserole, and set apart.

  3. Heat 2 tablespoons olive oil in another smaller casserole, and fry the onion and carrot for 5 minutes over medium-low heat, stirring often to prevent burning.

  4. Add the bay leaves, thyme, oregano, and tomatoes and stir. Simmer uncovered for 5 minutes over medium-low heat.

  5. Add the white wine and cook for 7 minutes. The wine should reduce almost completely.

  6. Add 1-teaspoon flour and stir very well.

  7. Add the sauce to the first casserole with the dredged meat pieces. Cover well with cold water, and cook for about 25 minutes or until it is almost done. Skim off fat a few times while cooking.

  8. In the meantime, drain the mushrooms very well, and saute them for a few minutes in a teaspoon hot olive oil.

  9. Remove the meat pieces with a spatula, and place them in a plate for a moment. Drain the sauce. Keep the liquid sauce and discard the vegetables.

  10. Return the meat cuts to the casserole, add the drained sauce. Now add the mushrooms. Cook over medium-low heat for 15 minutes or until it is very tender.

  11. In the meantime, prepare a simple picada by chopping the garlic, almonds and bread together. Put in a small bowl and dilute with 2 tablespoons of the same veal sauce.

  12. After the meat has simmered for 15 minutes, add salt and the picada to the simmering stew. Stir thoroughly and cook 5 more minutes. Turn off heat. Let it rest for 5 minutes and your delicious fricassee is ready to be served.

Categories

Beef, Tomatoes, Main Dish, Mediterranean, Spanish

Nutrition Facts
Serving Size 468.9g
Amount Per Serving
Calories
976
Calories from Fat
557
% Daily Value*
Total Fat
61.9g
95%
Saturated Fat
21.3g
107%
Trans Fat
0.1g
Cholesterol
245mg
82%
Sodium
413mg
17%
Potassium
1385mg
40%
Total Carbohydrates
19.5g
7%
Dietary Fiber
3.9g
16%
Sugars
3.7g
Protein
74.9g
Vitamin A 56% Vitamin C 15%
Calcium 12% Iron 68%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in sodium
  • Low in sugar
  • High in selenium
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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