City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Bison Tenderloin with Bison Sausage Pot au Feu
May/Jun 2009
From the Vin Room Restaurant

2 fingerling potatoes
1 yellow onion
2 celery ribs
1 large tomato
2 garlic cloves
1/4 c. unsalted butter
4 T. olive oil
1/4 c. flour
1 c. red wine
4 c. veal or chicken stock
2 T. red wine vinegar
1 sprig thyme
1 bay leaf
1 pint blueberries
1 bison blueberry sausage, or bison sausage
1 oz bison tenderloin
Salt and pepper to season
Chopped flat leaf parsley or tarragon for garnish

Medium-dice all vegetables and garlic and sauté in a large pot with the butter and olive oil. Once the vegetables have taken on a little color, stir in the flour. Cook for two minutes until the flour has absorbed the liquid and has coloured slightly, then deglaze with the wine.

Add the stock, vinegar and herbs to the vegetables. Let cook for a half hour until the stew is thick. If too thick, loosen the stew with more water, stock, or wine. Add the blueberries, then gently poach the sausages in the stew. Remove them from the pot once they are cooked, slice them and return them to the stew.

Liberally season tenderloin with salt and pepper, pan sear on both sides, then roast at 400°F until medium rare, about 25 minutes. Start checking for doneness after 20 minutes.

To serve: scoop the stew into 4 bowls and place sliced tenderloin on top. Garnish with the herbs. Serves 4.