All Canadian. When I think of Canadian food, I think of hearty fare. Big bold meats and game, seasonal vegetables, and the right herbs can define any Canadian's palate. This dish is big, bold, and satisfying. and it proves that everything we Canadians need to eat well and healthy is right at our doorstep! The majority of these ingredients are locally or Canadian grown/made. The bison is raised on Wolfe Island, Ont. The wine is also made in Picton, Ont. The vegetables and herbs are locally grown, and the maple syrup is locally made. The meat is lean, the vegetables are healthy, and everything is available locally. The aroma you produce in your house is sure to bring the whole family to the table without hesitation!
- Portion size 6 servings
- Credits : tedmeisner
MethodHeat a large dutch oven or stock pot.
Meanwhile, preheat oven to 325 F. Add olive oil to coat bottom.
Season bison with salt and pepper. Sear all over, approximately 15 minutes in total. Remove from heat and rest on rack.
Wash and roughly chop onions, celery, leeks, beets, apples and carrots, and add to pot. Take skin off the head of garlic (reserve 2 cloves) and add to the pot. Cook these vegetables over medium heat for about 10 minutes, careful not to let it burn. Season with salt and pepper. Add the bay leaf and keep stirring. Tie the rosemary and thyme sprigs together with string, and add to pot. Add tomato paste and stir for 2 minutes.
Deglaze pot with red wine and bring to a light simmer, allowing some of the alcohol to cook off (around 5-10 minutes). Add the stock. Bring to a simmer and add the roast back in, so it's almost completely covered. Add chocolate, maple syrup, cinnamon stick or ground cinnamon, and cover with lid.
Put pot in the oven and allow to cook for approximately 2.5 hours.
Wash potatoes and add to a large pot of salted water. When 1 hour remains for the roast, turn the potatoes on and cook until tender. Give them a rough mash, season with salt and pepper. Add butter, cream, and parsley and stir until mixed.
Find a local seasonal vegetable (i.e. asparagus and beans). Clean and blanch the veggies in boiling salted water for about 1-2 minutes. Strain and put in a large bowl of ice water. Strain, pat dry, and add to a skillet with some salt and pepper and butter. Toss in pan until heated through.
Take the lemon and zest it, finely chop 2 of the reserved garlic cloves, and 1 tbsp of fresh chopped parsley, and mix for a "gremolata".
When roast is finished, remove from pot and place on rack. Strain the cooking juices and remove all solids. Simmer the liquid until reduced by about 1/2, add a little flour mixed with butter to thicken and add some sheen. Adjust seasoning if needed.
Bringing it all together: place a generous scoop of the potatoes on a plate. Cut off a serving of the roast and place on top. Pour some of the sauce over top, and sprinkle the gremolata. Stack the vegetables against the meat and potatoes and garnish with a little sprig of rosemary.