Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Bison | 100g cooked | 143 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs bison steak or roast
- 2 small onions , halved
- 1 small celery stalk, sliced
- 1 small carrot , sliced
- 1 small green bell pepper , sliced
- 1 small fennel bulb, sliced
- 1 bay leaf
- 1 garlic clove, crushed
- 15 coriander seeds
- 2 Tbsp melted bison fat
- 2 cups veal stock
- 1 lemon , halved
- ¼ cup butter
- ¼ cup flour
- ¼ cup dry white wine
- ¼ cup cream
Directions
Brown vegetables in bison fat in a cast iron Dutch oven .
Add bison, coriander, garlic, bay leaf, veal stock, and lemon. Cover and braise over a low fire 2–3 hours or longer until tender.
Remove bison to serving tray near fire. Strain sauce into separate bowl, and discard pulp.
Make a roux in the Dutch oven with butter and flour. Stir in wine and cream, and cook until bubbly. Stir in reserved sauce until thickened, adding more liquid as needed.
Season velouté to taste. Pour over bison.
Serve with toasted bread, wild mushrooms, and wild rice.