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Tuesday, January 7

Bison soup

Bison soup bones
2 ½ pounds
2 tablespoons
Onions, medium, chopped
Carrots, medium, chopped
Celery, sliced
2 sticks
Bacon strip, chopped
Beef stock
8 cups
Bouquet garni using cheesecloth
bay leaves

3 sprigs
3 sprigs
2 sprigs
3 sprigs
2 tablespoons
Lemon juice
½ lemon
Port or sherry, the good stuff
4 tablespoons

Pepper, freshly ground

  1. In a large pan, melt the butter, and then add the bison bones in batches, if necessary, and brown them quickly on all sides; transfer to a plate. 
  2. In the same pan, add the onions, carrots, celery, and bacon; cook for 5 to 10 minutes, stirring occasionally, until the vegetables are softened and golden. 
  3. Return the bison to the pan, and add the stock and bouquet garni. 
  4. Bring just to a boil, and skim off any foam. 
  5. Cover and simmer gently for 3 hours, or until the meat is so tender it falls from the bones. 
  6. Strain, and discard the vegetables and bouquet garni; leave to cool slightly. 
  7. Remove the meat from the bones, and shred into small pieces; discard bones. 
  8. Skim any fat that has risen on the stock, return to a large pan, add the meat, and reheat. 
  9. Whisk together the flour with a little cold water to make a smooth paste. 
  10. Stir in a little hot stock, and then add and stir into the pan. 
  11. Bring the soup to a boil, stirring, until it thickens slightly. 
  12. Reduce the heat, and simmer gently for about 5 to 10 minutes. 
  13. Season with salt, pepper, and lemon juice to taste. 
  14. Stir in the port or sherry, and serve in warmed soup bowls.

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