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Bison “Stroganoff”

Sunday, November 21st, 2010

Posted by johngl

Some of you may wonder if I am stuck in a bison rut given that this will be my third post discussing the venerable bovine and how to cook it.  When you start with a “prime rib” roast big enough for about six people and you’re only feeding two, well, there’s some leftovers to contend with.  Lucky for me, I like leftovers; I passionately dislike wasting food, so I’ll try about anything to use something up completely (down to using trimmed meat and fatty bits for stock).

Bison Strognoff

If you recall from my original Sous-Vide Bison post, I nearly blew it with the temperature. To get to those wonderfully pinkish center slices, I had to cut off both slightly overcooked ends.  In this instance, “slightly overcooked” means medium-well instead of the desired medium-rare. So, in short, these are pieces my most glorious spousal unit used in the Stroganoff.


She began by cutting the excess fat from those end cuts, then cut the meat into chunks as opposed to strips.  This cutting style hearkens to the first recipe recorded for Stroganoff by one Elena Molokhovets‘ in her classic Russian cookbook (1861) entitled  A Gift to Young Housewives. I can only assume that Elena had correctly assumed that young housewives had terrible knife skills and that chunking would be easier than slicing for them. While I wouldn’t call most glorious a “young housewife” or even a “housewife” I’ll assume you get the idea.  I’ll stop there before I become fodder for an episode of CSI.

A man was found cut into small chunks and scattered about his backyard. I wonder why he wasn’t sliced?

So anyway, she set some pappardelle to the boil, then took to heating up some leftover bison stock, reduced it, then tossed in said chunks of bison prime rib. When the pasta was finished, the two became one.

bison strognoff in the pan

The idea here is to just coat the noodles with the sauce.

Stroganoff recipes vary considerably.  Some include tomatoes, mushrooms, onion bits, or mustard.  Some are simply a thickened and well seasoned meat-stock based sauce over some noodles, rice, or pasta. This version is obviously closer to the latter.

Served up with a dollup of sour cream

While not the most artful of dollops in the shot above, sour cream is pretty much an essential ingredient to a Stroganoff.  It brings an acidic tang along with it’s inherent richness. Just finish with a sprinkling of kosher salt and it’s good to go.

2005 Domaine de Nizas Coteaux du Languedoc

To top off this rather simple fare, we chose a 60% Syrah, 35% Mourvedre, and 5% Grenache blend from the Languedoc region of southern France. A mere 12 years old, the Domaine De Nizas winery is already noted for its single vineyard artisanal offerings.

Wine Spectator gave it 91 points and said:

A refined red from the south of France, with a core of concentrated raspberry, red plum and kirsch-like flavors. There’s plenty of fresh acidity as well, with a bright finish of pepper and spice. Should open up with time in the cellar. Syrah, Mourvèdre and Grenache. Drink now through 2015.

I can’t argue with that assessment. I left about a half-glass out all night to check the aging potential and it should do just fine. At this point, I would recommend decanting this wine several hours prior to serving.

The peppery finish of the wine paired wonderfully with the seasonings we had on the bison and both of us enjoyed it immensely.

And so ends the saga of the bison prime rib.  Sadly, when I went to Costco to buy a couple more of these treasures, there were none to be had.  At least I got full use of ours and I still have some bits tucked away in the freezer for stock.

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2 Responses to “Bison “Stroganoff””

  1. I think “Bison Rut” would be a good band name.

  2. Biz says:

    Beef stroganoff is one of Tony’s favorite meals – thanks for the reminder to make it, although I won’t sous-vide mine!

    Hope you and your wife have a wonderful Thanksgiving! :D

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