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Bison and Saskatoon Berry Ragout with Herb Creme Fraiche Submitted By: Roary
Date/Time : December-29-2005, 19:58:00

   

INGREDIENTS:

1 lb Boneless bison, minced.
1 tsp Fresh lemon juice,
1 tbsp All-purpose flour,
2 tbsp Unsalted butter,
1 Small onion, sliced thin.
1/2 lb Mushrooms, cut into eighths.
1/4 cup Dry red wine,
1/2 cup Bison (or beef) stock,
1 tsp Sweet paprika,
1/2 cup Saskatoon berries.

METHOD:

1. In a small bowl, combine bison with the lemon juice, add the flour, the paprika, berries, and pinch of salt and pepper. Form into patties using BurgerMate.

2. In a heavy skillet, heat the butter over moderately high heat until the foam subsides. Add the bison and brown.

3. Transfer the bison patties to pan and cook the onion and the mushrooms in the same skillet over moderate heat.

4. Add the wine, simmer the mixture for 1 minute, and stir in the stock.

5. Cook the bison patty with the juices that have accumulated in the pan.

Herb Crème Fraiche INGREDIENTS:

1 cup sour cream,
1/2 cup whipped cream,
4 tsp lemon juice,
salt and pepper to taste,
2 tsp chopped herbs.

METHOD:

1. Combine all ingredients in a bowl and season to taste. You can use any type of fresh herbs as long as they are fresh.

2. Let mixture sit for a least 2 hours at room temperature, then refrigerate. To serve, place on top of patty.

 
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