Go Back
Print

Red Wine Bison Sauce

Course: Sauce
Cuisine: American

Materials

  • 1/2 pound bison trimmings (the meat that is cut off when cleanning a whole tenderloin or striploin)
  • 1 yellow onion diced
  • 1 bell pepper diced
  • 1 carrot diced
  • 2 shallots diced
  • 1 bulb garlic chopped
  • 1 thyme (fresh)
  • 1 parsley stems
  • 1 bay leaf (dry)
  • 1 cup red wine
  • 2 cups water or vegetable stock
  • 1/2 cup tomatoe puree
  • 1 teaspoon oregano (dry)
  • 1 teaspoon basil (dry)
  • corn starch mix with water

Instructions

  • Saute meat and vegetables until golden brown.
  • Add tomato puree and allow to slightly carmelize.
  • Deglaze the pan with red wine and let reduce by half.
  • Add water.
  • Add all seasonings
  • Bring to a boil, then turn to a simmer.
  • Cook uncovered for 1-2 hours.
  • Add cornstarch slurry at the end until desired thickness is achieved.
  • Strain and Enjoy!