Cookbook:Bison à la grecque

Bison à la Grecque.jpg

Bison à la grecque is a campfire fusion recipe for bison served with a velouté inspired by Mediterranean cuisine.


  • 2 Lbs bison steak or roast
  • 2 small onions, halved
  • 1 small celery stalk, sliced
  • 1 small carrot, sliced
  • 1 small green pepper, sliced
  • 1 small fennel bulb, sliced
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 15 coriander seeds
  • 2 T melted bison fat
  • 2 cups veal stock
  • 1 lemon, halved
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 cup dry white wine
  • 1/4 cup cream


Brown vegetables in bison fat in a cast iron Dutch oven. Add bison, coriander, garlic, and bay leaf. Add veal stock and lemon. Cover and braise over low fire 2-3 hours or longer until tender. Remove bison to serving tray near fire. Strain sauce into separate bowl. Discard pulp. Make a roux in the Dutch oven with butter and flour. Stir in wine and cream until bubbly. Stir in sauce until thickened. Add more liquid as needed. Season velouté to taste. Pour over bison.

Serving suggestionEdit

Serve with toasted bread, wild mushrooms, and wild rice.