The Next Battle – Bison Stroganoff

With all the big meat done in a night of pure Bison Bliss, it was time to see what other things this quarter of a bison had to offer. One of the things that looked interesting was a bag of sliced bison labelled “stir fry”. Since simply following the direction that the bag was leading me in was not an option, I decided to find something more interesting to treat these tender morsels of bison to. I decided that we were going to head to Russia on this bison battle…

Beef Stroganoff or Beef Stroganov as it is known in Russian, is a classic dish made with sauteed beef served in a sauce made with sour cream. I don’t know what Bison is in Russian, but today we make Bison Stroganov comrade!

Tender pieces of bison were slowly cooked in a mixture of mushrooms, onions, beef stock and wine. It’s seasoned with salt and pepper, dijon mustard, baby dill and finished off with a few dabs of sour cream in the last few minutes before serving.

After this savoury mixture thickens, it is then served on top of a bed of buttered egg noodles and garnished with some freshly chopped parsley. Eat up comrade!

An Epic Battle With Bison…

Here are some of the visuals from an EPIC BATTLE that I had brewing with bison last night. Although I’ve had other bison battles, this one was the biggest one yet. A good chunk of that quarter of the animal that I procured would be put to good use this evening. My test kitchen guinea pigs would be members of CrossFit Vancouver.

Here we’ve got a bison roast going into the slow cooker with carrots, onions, celery, port and tons of brown mushrooms. The beast was heavily marinated in spices and beer before taking this long slow bath.

Next, we’ve got a bison brisket in a red wine and crushed tomato sauce. This is going to be wicked. I actually test kitchened this particular recipe with a roast, but you really do need the extra fat content of this cut of meet to make it successful. Bison was pre-marinated overnight with thyme, garlic, oregano and copious amounts of olive oil and garlic with salt and pepper.

Finally, meatball of all sorts made from bison were concocted. In total, there are three kinds here. As soon as I recover from my wine and bison hangover, I’ll look for my camera and hopefully find more pictures.

Dot Com Dinner Chef – Battle Mushrooms

After cooking so much meat, I decided to try something a little different so I went to town in the mushroom section at the grocery store. I had picked out a bunch of Shittake, Portobello and regular white button mushrooms. So what do you do with a whole bunch of your favourite mushrooms?  I created this…

Mushroom soup has always been one of my favourite soups for as long as I remember. The fresher, the better. None of this canned Campbells crap. Since I hadn’t created any soups for a while, I thought I’d take a crack at creating my own mushroom soup from scratch. Here are the steps to creating one of the best mushroom soups ever…

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