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Bison Ragu

Bison Ragu on white plate

Big, bold fall flavors are on my mind until further notice, and as I combed through my recipe library, this one stuck out as one of the biggest and boldest I’ve ever created. It’s hearty, rich, cheesy, salty, and so comforting that after I saw this picture I knew I needed to make some tonight. And to pre-empt the most frequently asked question about this recipe: I know that bison meat is not that common and you may not have a butcher from whom you can request such things. That’s fine; ground pork is an acceptable substitute. Enjoy!

Recipe

SERVES 4 - Cut or double recipe.

Bison Ragu

Ingredients

Steps

  1. In a sauce pot over medium-high heat add grapeseed oil and bison. Use a wooden spoon to stir and break up the meat.

  2. Add carrots, onions, and celery and allow to cook over medium heat for about 6 minutes.

  3. Add ground fennel and tomato paste. Stir the tomato paste with a wooden spoon for about 3 minutes.

  4. Deglaze the mixture with red wine. Cook for another 4 minutes.

  5. Add beef stock and thyme. Allow to simmer for 25 minutes.

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