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
|
- 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.
- 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.
- Return the bison to the pan, and add the stock and bouquet garni.
- Bring just to a boil, and skim off any foam.
- Cover and simmer gently for 3 hours, or until the meat is so tender it falls from the bones.
- Strain, and discard the vegetables and bouquet garni; leave to cool slightly.
- Remove the meat from the bones, and shred into small pieces; discard bones.
- Skim any fat that has risen on the stock, return to a large pan, add the meat, and reheat.
- Whisk together the flour with a little cold water to make a smooth paste.
- Stir in a little hot stock, and then add and stir into the pan.
- Bring the soup to a boil, stirring, until it thickens slightly.
- Reduce the heat, and simmer gently for about 5 to 10 minutes.
- Season with salt, pepper, and lemon juice to taste.
- Stir in the port or sherry, and serve in warmed soup bowls.
