This does not sound right, no bisons in the Bourgogne, that’s for sure! This bison meat stew though was better than any genuine boeuf bourguignon. I know you are already thinking Julia Child and all the trouble involved with cooking the famous recipe, so ” pas de souci” as we say in French for no worries, the bison bourguignon à la frog is SO easy. Because the bison meat is lean, there is no need to remove the fat, but I am not going to go into details, just remember the bison stew is tastier, healthier to eat, and much easier and faster to prepare, and it is so tender.
You need about a pound of bison meat, such as stew meat or top sirloin or round, that you cut in large chunks about the size of two mouthful and marinate in the fridge in a Ziplock bag overnight with a large cup of red wine, thyme, a clove garlic crushed, a tbsp bbq sauce, a tsp of Worcestershire sauce. Suck the air out before closing the bag, spread out the marinade. Turn the bag over at 3am sharp! (just kidding, but yes try to do that a couple times).
Now, save the marinade in the bag for later, brown the meat in olive oil in a Le Creuset pot or something like it for about 5 minutes. Add 2 cloves garlic, a sliced onion, a tbsp balsamic, the marinade, a tbsp Dijon mustard, a cup of water, 2 tbsp tomato paste or fresh tomatoes, salt and fresh ground pepper. Cover and keep in the oven for 75 minutes at 325. Take out, check if you need to add more water, add 10 cherry tomatoes and either parsley or cilantro. Cook another 15 minutes. Serve on hot plates with broad egg noodles or potatoes and your choice of vegetable.