Red Wine Braised Bison Chuck on Tyrolean Bread Dumpling
This recipe was created by Chef Simon Dunn of Capers Catering for Slow Food Calgary’s Feast of Fields in September 2004. Simon is also a culinary arts instructor at SAIT. www.caperscateringcompany.com

2kg	bison chuck
200ml	canola oil
	Coarse salt
	Ground pepper
75ml	Dijon mustard
2pc	fresh rosemary branches
4 sprigs	thyme
6	large clovesgarlic
4	large carrots peeled and chopped in 1” pieces
3	onions peeled and cut in quarters
300ml	good red wine
3L	good game stock or brown stock

Season bison with salt and pepper, sear bison in canola over very high heat remove from pan and add vegetables, stir until they begin to become dark brown and roasted. Meanwhile brush the bison with the mustard and insert the pieces of fresh herbs in the natural seams of the meat. Add the meat to the vegetable and add the wine and stock together. Usually you would reduce the wine to burn off the alcohol and mellow the flavour but it will be better served for this dish to keep as much of the natural flavour of the wine, the better the wine the better the resulting dish will be. Cook the bison until it is thoroughly cooked and fork tender allow the bison to cook slightly and flake or slice and serve on the dumpling with the pot roasted vegetables and reduced cooking liquid.

Tyrolean Bread Dumpling

100g	diced bacon
60g	butter
100g	finely minced onion
1clove	crushed garlic
30g	chopped parsley
30g	chopped chives
1 bottle	dark ale
1	loaf of good bread diced and toasted
4	eggs
300ml	warm chicken stock (approx)

Cook the bacon until softened and starting to colour add the butter, onion and garlic and cook until the onions are translucent. Add the fresh herbs and add the entire mixture to the toasted bread cubes. Add the eggs and begin to mix until the ingredients are properly combined. Add enough stock to barely moisten the bread it may take more or less depending on how dry the bread is, season to taste and roll in tight rolls with plastic wrap and then in aluminum foil. Bake in a pre-heated oven @ 375’F in a tray with 1” of water for 25-30 minutes. Allow to cool slightly and slice into desired thickness. For a really opulent hearty finish cook the slices in butter until both sides are golden and slightly crisped.