Braised Bison Chuck Roll

Ingredients

• 2.5 pound bison chuck roll (sourced from Two Rivers Meats or your local butcher shop)
• 3 tbsp vegetable oil
• 2 tbsp kosher salt
• 1 tbsp ground black pepper
• 3 sprigs fresh thyme 
• 3 sprigs fresh sage
• 1 B.C. yellow onions, quartered (from BC Fresh)
• 4 cloves B.C. garlic, minced (from BC Fresh)
• 2 cups B.C. carrots, cut into 2-inch chunks (from BC Fresh)
• 2 cups B.C. celery, cut into 2-inch chunks
• 1/4 cup tomato paste
• 4 cup beef bone broth or beef stock
• 1 cup Nk’ Mip Cellars Talon red wine
• 2 bay leaves

Preparation

1. Preheat the oven to 325°F. 
2. Cut the bison into 2-inch-thick slabs and season generously with salt and pepper. 
3. Heat a large skillet over medium-high heat and add vegetable oil. Once the oil is shimmering, sear the bison on all sides until browned, about 3–4 minutes per side. Remove and set aside.
4. Reduce heat to medium, and add the onion and diced carrots, stir and cook for 1 minute. 
5. Add the celery and garlic, then add in the tomato paste and cook for another minute, stirring well. 
6. Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half.
7. In a large Dutch oven, add the stock, thyme, sage, and bay leaves. Place the seared bison and sautéed vegetables into the pot, ensuring everything is well combined. Cover and transfer to the oven. Let it braise for 3 to 3.5 hours at 325°F, or until the bison is fork tender.