bison with Jerusalem artichoke and mushrooms

bison with Jerusalem artichoke and mushrooms

ingredients - info plain flour butter game stock Madeira tomato puree chestnut mushrooms

Sauce: make a light roux (butter and flour) and add game stock, a dash of Madeira and a spoonful of tomato puree. Mushrooms: briefly fry crushed garlic and a chopped shallot in some olive oil. Add sliced mushrooms, zipped fresh thyme and chopped parsley. Season with pepper and salt. Put the preparation in individual oven dishes and place in a preheated oven at 185°C for 15 minutes.

garlic shallots fresh thyme parsley salt & pepper Jerusalem artichokes bison medallions

Wash the Jerusalem artichokes and cut off the lumps so that they look more or less like potatoes. Bring to the boil and drain after a few minutes. If you boil them for too long, there is a risk that they will fall apart. Let them cool off and cut them into large pieces. Fry them in some butter until golden brown. Season with pepper and salt. Sear the bison medallions on both sides and let them cook further until the desired cuisson on a medium heat.

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bison with

Jerusalem artichoke

and mushrooms

Sauce: make a light roux (butter and flour) and add game stock, a dash of Madeira and a spoonful of tomato puree. Mushrooms: briefly fry crushed garlic and a chopped shallot in some olive oil. Add sliced mushrooms, zipped fresh thyme and chopped parsley. Season with pepper and salt. Put the preparation in individual oven dishes and place in a preheated oven at 185°C for 15 minutes.

Wash the Jerusalem artichokes and cut off the lumps so that they look more or less like potatoes. Bring to the boil and drain after a few minutes. If you boil them for too long, there is a risk that they will fall apart. Let them cool off and cut them into large pieces. Fry them in some butter until golden brown. Season with pepper and salt. Sear the bison medallions on both sides and let them cook further until the desired cuisson on a medium heat.

ingredients - info plain flour butter game stock Madeira tomato puree chestnut mushrooms

garlic shallots fresh thyme parsley salt & pepper Jerusalem artichokes bison medallions

taste and tradition

the fiery passion