Ingredients for the marinade:
Ingredients for Cooking the Beef:
- Freshly ground black pepper
- 3 tablespoons pastured butter
- 2 cups brown demi glace
- 2 tablespoons arrowroot flour
- 12 button mushrooms
Cut bison into 1 inch cubes and put them into a 3qt bowl or container. Peel and quarter all of the vegetables and then chop into small chunks. Peel the garlic clove and add it along with the rest of the marinade ingredients to the bowl. Cover the bowl with a lid or plastic wrap and refridgerate for one to two days being sure to stir a few times.
Once the beef has marinated for 1-2 days, heat a heavy bottomed (not non-stick) pot (cast iron works well if you have one) and add a pat of butter. Strain the marinade and add the bison and vegetables to the pot to brown the meat and slightly cook the vegetables. This should take 5-8 minutes.
Add the wine marinade to the pot and reduce by half. Once the marinade is reduced by half, add the brown demi-glace and continue to simmer on low for about 1.5 hours.
While the stew is simmering, finely chop a dozen fresh mushrooms. Set a pan at medium heat and add a tablespoon of butter and a dash of salt. Sauté and stir for about three minutes. Reserve.
Put arrowroot flour into a measuring cup with 1/4 cup of water and mix thoroughly. Add a little at a time to the stew to get desired thickness. If it gets too thick, add a little more wine and beef stock. If it’s too thin for you, add a little more arrowroot flour mixed in water. Taste the sauce and adjust the seasoning as necessary. Add the mushrooms to the stew and serve with a side of Black Truffle Salt Tallow Fries or over a generous serving of bone marrow mashed potatoes.
Ingredients for the marinade:
- Russet potatoes (approx 1 large potato per person)
- 4-6 cups of US Wellness Meats beef tallow
- water (to soak potatoes in)
- a few dashes of black truffle sea salt
Cut potatoes into fries. Feel free to leave skins on if you prefer but I peled mine since I have a picky 9 year old daughter who thinks they’re “yucky” with the skins. Such as life. Anyway, once your fries are cut, place them in a bowl large enough to hold the fries and with enough room to cover them all in water. Rinse the fries a few times until the water runs pretty much clear. Add water to the bowl covering the fries and place in refrigerator to soak for at least an hour but up to overnight.
When you are ready to fry, heat the beef tallow to 370 degrees in a heavy cast iron pot being sure that there is plenty of room for the tallow and fries. Fill no higher than 1/3 with the melted tallow. While the tallow is heating, drain the fries and dry thoroughly with paper towels. When the tallow has reached 370 degrees and in small batches, place the fries in the VERY hot tallow with a large slotted spoon. Cook for about 3 minutes. Carefully remove the fries with tongs or a slotted spoon and drain on paper towels. Continue this process until you have fried all of the potatoes.
Next, raise the temperature of the tallow to about 380 degrees and repeat the whole process of cooking the fries a second time giving them that crispy golden goodness that we all know and love! Remove and drain again on paper towels. Sprinkle with a few dashes of black truffle sea salt and eat ‘em up!
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