Native-Style Braised Bison

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

A hearty serving of this well seasoned and tender braised bison makes a satisfying meal. Corn dumplings on the side make sure that every bit of the full-bodied sauce gets enjoyed.

Ingredients

2 oz. vegetable oil
2 lb. buffalo, from shoulder and leg, cubed
Salt and pepper, as needed
All-purpose flour, as needed
2 oz. tomato puree
2 cloves garlic, minced
2 carrots, cut into 8 pieces
8 oz. wild or domestic mushrooms, sliced
1 qt. buffalo stock or beef stock
1 poblano chile, grilled, peeled, and cut into strips
2 tomatoes, halved and grilled
1 onion, quartered and grilled

Steps

1. In a large pot, heat oil until hot but not smoking. Dredge meat in seasoned flour and lightly brown meat in pan.

2. Add tomato puree, garlic, carrots, and mushrooms. Cook, stirring often without browning for about 5-7 min. Add the stock and bring to a boil. Turn the heat down to a gentle simmer, cover and cook in a medium hot oven until the meat is tender.

3. Add grilled vegetables and place pan back into oven for 5 min. Serve with corn dumplings.

Source: Recipe from Chef Fernando Divina

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources