Sous vide bison roast with mushroom sauce

Active: 30 minutes; Cooktop: 15 minutes; Sous vide: 24 hours; Serves: 8 to 10

Bison roast, pat dry with paper towels	3 ½ to 4 pounds
Steak Seasoning Packet (or a mixture of 2 parts pepper to 1 part salt)	8 tablespoons
Sugar	3 teaspoons
Butter, unsalted, melted (or other oil)	5 tablespoons + 1 tablespoon
Wine, red	½ cup
Broth, beef	up to 2 cups
Pepper, freshly ground	Generous pinch
Shallots, finely chopped	2
Mushrooms, roughly chopped	1 cup
Flour, all purpose	2 tablespoons
Jalapeño cheese grits
Zucchini fritters
Poached eggs
Parsley	Garnish

1. Preheat your sous vide water bath to 138°F, and cover to prevent evaporation. 
2. In a small bowl, mix the seasoning packet (one came with our meat shipment) or pepper and salt with the sugar. 
3. Sprinkle the spices over the roast, and press into the meat to form a crust. 
4. Cut a bag large enough to hold your roast, and seal one edge, and place the roast into the bag. 
5. Pour the butter over the roast, and vacuum seal the bag. 
6. When the water bath is ready, submerge the vacuum-sealed roast, and cook for 24 hours. 
7. Carefully remove the bag from the water bath, and allow to rest for a few minutes. 
8. Snip off a corner of the bag, and pour the juice into a large measuring cup. (You’ll need 2 cups to make the mushroom sauce. If you run short, use beef broth.) 
9. In a small saucepan, add the reserved juices, wine, and pepper; reduce to one-third. 
10. In another pan, add 3-tablespoons oil, shallots, and mushrooms; cook until they start to get some color. 
11. Stir in the the flour, reduce the heat, and keep stirring until the flour starts to brown. 
12. Strain in the reduced liquid to the roux, adjust the consistency of the sauce with broth; taste and adjust the seasonings, as needed; keep warm until needed. 
13. Heat a large pan over medium-high heat; pour a little oil to coat the bottom of pan. 
14. Sear the roast in the hot pan, about 45 seconds to a minute per side, until the surface is caramelized. 
15. Slice the roast as desired. 
16. Serve your roast lovingly smothered with mushroom sauce over jalapeño cheese grits along side zucchini fritters with poached eggs on top. 
17. Sprinkle with a garnish of parsley, if you wish.

Corn bread tamale pie

Oil, olive	1 tablespoon + 2 tablespoons
Onion, white, diced	1
Garlic, minced	3 cloves
Taco seasoning	1 packet
Bison, ground	1 pound
Enchilada sauce	14 ounces
Cheese, cheddar, shredded	1 cup + 1 cup
Cornmeal	1/3 cup
Flour, all-purpose	2/3 cup
Sugar, brown	1 tablespoon
Baking powder	2 teaspoons
Salt	½ teaspoon
Milk, whole	1/3 cup
Egg, lightly beaten	1
Green chiles	4 ounces

1. Preheat the oven to 350°F. 
2. Heat 1-tablespoon oil in a large cast-iron skillet over medium heat. 
3. Add the onions, and sauté until tender, about 4 to 5 minutes. 
4. Add the garlic, and cook until fragrant, about 1 minute. 
5. Stir in the taco seasoning. 
6. Add the meat, and cook until well browned, about 6 to 7 minutes. 
7. Add the enchilada sauce, and bring to a simmer; reduce slightly, 3 to 4 minutes. 
8. Remove from heat, and add 1-cup cheese in an even layer; set aside. 
9. In a large bowl, whisk together the cornmeal with the flour, sugar, baking powder, and salt. 
10. In a medium bowl, whisk the oil with the milk and egg. 
11. Stir together the milk mixture to the cornmeal mixture, and then add the green chiles. 
12. Pour the batter on top of the chili in the skillet, and spread gently to cover the meat evenly. 
13. Finish with an even layer of cheese. 
14. Bake the pie until the corn bread is bake through and the chili is bubbly, about 25 to 30 minutes. 
15. Cool 15 minutes before serving warm.

Bison soup

Bison soup bones	2 ½ pounds
Butter	2 tablespoons
Onions, medium, chopped	2
Carrots, medium, chopped	2
Celery, sliced	2 sticks
Bacon strip, chopped	1
Beef stock	8 cups
Bouquet garni using cheesecloth thyme  parsley marjoram  rosemary bay leaves	3 sprigs 3 sprigs 2 sprigs 3 sprigs 2
Flour	2 tablespoons
Lemon juice	½ lemon
Port or sherry, the good stuff	4 tablespoons
Salt
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.

Slow-cooker picadillo

Olive oil, extra virgin	1 tablespoon
Bison, ground	2 pounds
Sausage, spicy chicken, diced	4 ounces
Chili powder	1 tablespoon
Cumin seeds, crushed	2 teaspoons
Oregano, dried	1 teaspoon
Cinnamon, ground	½ teaspoon
Water	½ cup
Tomato paste	2 tablespoons
Vinegar, red wine	2 tablespoons
Onion, diced	2 cups
Peppers, Anaheim or Cubanelle	2 cups
Corn kernels, thawed if frozen	1 cup
Olives, green, pitted, sliced	½ cup
Garlic, minced	5 cloves
Tomatoes, diced	28 ounces
Salt
Pepper, freshly ground

1. Heat the oil in a large skillet over medium-high heat, add the bison and sausage, and cook for 5 to 6 minutes; drain, if necessary, and return to the skillet. 
2. Add the chili powder, oregano, and cinnamon, cook, stirring frequently, for 1 to 2 minutes. 
3. Stir in the water, tomato paste, and vinegar. 
4. Transfer to a 5- to 6-quart slow-cooker. 
5. Stir in the onions, peppers, corn, olives, and garlic. 
6. Add the tomatoes with their juice. 
7. Cover, and cook for 7 to 8 hours on LOW, or 4 hours on HIGH. 
8. Stir in salt and pepper to taste.

Recipe from Delish.com.