| Bison Oxtail In Port Sauce |
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Port is Portugal's well known dessert wine.
It is traditionally served with soft cheese or chocolate.
Port's hearty taste also goes very well with bison.
Port can be very expensive, but for this recipe a moderately priced late vintage is perfectly satisfactory.
Serve this Bison Oxtail meal with boiled potatoes and other vegetables of choice.
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| Ingredients |
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3 tbsp
3 lbs
4 cups
1 small can
1/2 cup
1 large
2
2 stalks
5 sprigs
3 large cloves
1
2 tbsp
1/2 tsp
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canola oil
bison tail, cut into sections
chicken or vegetable stock
tomato sauce (about 1 cup)
port
cooking onion, peeled and spiked with 5 cloves
carrots, scraped and split
celery, halved and split
fresh thyme
garlic, peeled and split
bay leaf
finely chopped parsley
dry oregano flakes
Gravy thickener
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| Directions |
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- Put canola oil in a 5-6 quart Dutch oven.
- Over medium-high heat, brown the bison tail sections on all sides.
- Cook in batches if necessary.
- In the Dutch oven combine the browned tail sections with stock, tomato sauce, and port.
- Add, and stir in: the onion spiked with cloves, carrots, celery, thyme, garlic, bay leaf, parsley and oregano.
- Bring to a boil.
- Remove from stove, cover and cook in a 250F oven for 4 hours, stirring once or twice.
- Remove Dutch oven from oven, strain sauce and discard strainer contents.
- Combine strained sauce with tail sections and refrigerate.
- Reheat the following day in a 275F oven and cook for 2 hours or until meat easily separates from the bone.
- For best results, in some instances, a third session of reheating may be necessary.
- To serve, separate the tail sections from the sauce and hold them in a warm oven.
- Return sauce to stove, add salt and pepper to taste, and thicken it in a large saucepan to desired level of thickness, using a gravy thickener if so desired.
- Combine sauce with tail sections and serve with boiled potatoes and other vegetables of choice
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