| 1300 g | bison tri tip |
| 500 ml | red wine |
| 10 g | thyme |
| 5 g | peppercorns |
| 1500 mL | beef glaze |
| 300 g | pearl onions |
| 300 g | button mushrooms (cleaned with a kitchen towel to remove any dirt that may be on them) |
| 40 g | butter |
| 200 g | boar bacon |
Preheat oven to 300ºF
Cut the bison into 1-inch cubes, marinate overnight in the red wine with the thyme and peppercorns. Strain the bison and discard the peppercorns and thyme, keeping the red wine. In a very hot pan sear the bison on all sides. Deglaze with the reserved red wine and cook until reduced by half. Add the beef, glaze and cover the pot with a lid.
Place into the preheated oven and cook for 2.5-3 hours until the meat is tender. Remove from the oven, taste the braising liquid and adjust seasoning if needed. Set aside.
Place fresh pearl onions into a pot of salted boiling water for 2 minutes to loosen the skins. Remove from water and, when cool enough to handle, remove the skins from the onions. Sauté with 20g of butter until slightly caramelized, remove from pan and set aside. Sauté the mushrooms with the remaining 20g of butter until soft, about 5 minutes. Remove from the pan and set aside.
Cut the boar bacon into ¼-inch dice and cook in the oven until they begin to brown, about 10-15 minutes (you don’t want the bacon to become crisp for this dish). Remove from the oven and strain any bacon fat. Set aside.
To compile: Add the sautéed pearl onions, button mushrooms and boar bacon to a pan and sauté to bring back to temperature. Ladle a small amount of the braising liquid from the bison over the ingredients just enough to lightly coat everything. Next, with a slotted spoon, arrange the braised bison meat evenly into 6 bowls, then spoon the onion, mushroom and bacon mixture evenly between each bowl, ladle more of the braising liquid over the top of each bowl.
Garnish with parsley if you like. Serve with truffle parmesan French fries and fresh country bread.
Serves 6.