Not German

by zydecopaws on November 11, 2013

Or even remotely European… Last time I checked, bison was a North American thing. But that doesn’t mean I can’t take inspiration from German and Bavarian menus. Start by getting a nice bison arm roast and replace the frying pan with a grill for browning purposes…

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Drag out the dutch oven, slice up some onions, and get them cooking while the bison is browning…

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At some point, add the bison roast, some dark beer, beef broth, mushrooms and garlic to the pot with the onions. Three hours later…

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What do you get by browning on the grill instead of in the pan? A smoke ring…

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And just so Younger Daughter has something to complain about, put the sliced roast on a platter instead of serving from the cutting board. Make sure you get the dish nice and messy by pouring the sauce over the top…

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Now for that inspired part. You know, the one with the leftover red cabbage…

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This was good, so good that Younger Daughter is revising her thought about what to have for her upcoming birthday meal. And good enough that threats were necessary to insure Oldest Daughter would have enough for a meal when she got here after work. Even SWMBO was suitably impressed by the properly cooked onions in the sauce.

Three plus hours in a hot dutch oven will do that…

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