Medallions of Bison Carbonade
Alberta Bison Association: A Taste of Alberta 1997
Quantity Ingredients Yield: 4 Portions
- 600 g 21 oz. Bison inside
- 15 ml 1 tbsp. Clarified butter
- 160 g 6 oz. Wild mushrooms ( Shiitake, Oyster, Portabella, Brown)
- 1 Shallot, minced
- 1 clove Garlic, minced
- 10 ml 2 tsp. Butter
- 30 ml 2 tbsp. White wine
- 125 ml ½ cup Bison demi-glaze
- 15 sprigs Fresh thyme, (15 ml dry)
- 60 ml ¼ cup Red wine
- 1 bottle Bow Valley Bock Ale ( or other dark ale)
- 1 Bay leaf
- 15 ml 1 tbsp. Shallots, chopped
- 250 ml 1 cup Bison demi-glaze
- 30 ml 2 tbsp. Red wine vinegar
- 90 ml ½ cup Brown sugar
- Leftover mushroom stems
- To prepare Carbonade sauce, sauté mushroom stems, shallots, thyme and bay leaf.
- Add red wine, Ale, Bison demi-glaze, brown sugar and the red wine vinegar.
- Simmer for 2 hours to reduce to a syrup like consistency. Strain and hold for plating.
- To prepare mushroom ragout, sauté the shallots and garlic in butter. Add mushrooms and sauté further to reduce moisture. Add white wine and demi-glaze. Simmer until flavors have blended and mixture is consistency of a ragout. Set aside for service.
- Cut Bison into 75 g medallions.
- Tenderize the medallions lightly with a mallet.
- Sear both sides of medallions.
- Place mushroom ragout on plates and arrange Bison on top.
- Serve Carbonade sauce over Bison.
- Quick Demi-glaze: Thicken 1 can of Beef Consommé until it coats the back of a wooden spoon. You may use a roux to thicken the consommé by using 20 ml of butter and 15 ml of flour. Whisk in hot consommé into cooled roux and bring to a boil. Reduce heat and simmer until it is the proper thickness.