1.6 kg bison stew meat, cut into large chunks
3 bay leaf
Small bunch thyme
2 bottles red wine
2 tbsp canola oil
3 large or 6 normal carrots, cut into large chunks
2 onions, roughly chopped
3 tbsp plain flour
1 tbsp tomato purée
Small knob butter
300g bacon lardons
400g button mushrooms
1. Tip the bison into a large bowl with the bay leaves, thyme, wine and some pepper, then cover and leave in the fridge overnight.
2. Heat oven to 200C/180C fan/gas 6. Place a colander over another large bowl and strain the marinated meat, keeping the wine. Heat half the oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
3. Heat the rest of the oil in a large casserole and fry the carrots and chopped onions until they start to colour. Stir in the flour for 1 min, then add the tomato purée. Add the bison and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover. Transfer to the oven and bake for 2 hrs until the meat is fork tender.
4. To serve, place on braised bison on low heat. Meanwhile, heat the butter in a frying pan and add the bacon and button mushroom’s. Sizzle for about 10 mins until the bacon starts to crisp and the mushrooms soften and colour, stir everything into the stew. Serve scattered with chopped parsley.