Bison Pie Food

BISON PIE

Steps:

• Set oven control to broil. Spray 3-quart heatproof casserole with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook bison, onion and carrot in oil 8 to 10 minutes, stirring occasionally, until meat is thoroughly cooked; drain.
• Meanwhile, in 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Add peas; cook until hot. Stir into meat mixture. Spoon into casserole.
• Cook mashed potatoes as directed on package. In medium bowl, mix potatoes, sour cream and parsley. Spoon over meat mixture. Broil with top about 6 inches from heat 5 to 6 minutes or until potatoes are golden brown.

BISON AND RED WINE SHEPHERD'S PIE

Steps:

• For filling:
• Whisk first 4 ingredients in large bowl. Add bison; toss. Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels. Add 2 tablespoons oil to pot; increase heat to medium-high. Working in batches, cook bison until browned, adding more oil by tablespoonfuls as needed. Return to same bowl. Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any browned bits. Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours).
• Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes. Transfer to bowl of ice water; trim and peel.
• Transfer bison to rimmed baking sheet. Cut meat off bones; cut meat into 3/4-inch cubes. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.
• For mashed-potato crust:
• Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. Drain. Heat milk, butter, and cream in medium saucepan until almost boiling. Rice potatoes into large mixing bowl; add milk mixture, 1 teaspoon coarse salt, and 1/2 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.
• Preheat oven to 400°F. Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.
• For garnish:
• Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Bake pie until top is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled). Let rest 10 minutes.
• What to drink:
• Try a full-bodied red, like the 2007 Auguste Bessac Crozes-Hermitage (France, $20), with the shepherd's pie.

BISON AND RED WINE SHEPHERD'S PIE

Steps:

• For filling:.
• Whisk first 4 ingredients in large bowl. Add bison; toss. Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels. Add 2 tablespoons oil to pot; increase heat to medium-high. Working in batches, cook bison until browned, adding more oil by tablespoonfuls as needed. Return to same bowl. Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any browned bits. Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours).
• Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes. Transfer to bowl of ice water; trim and peel.
• Transfer bison to rimmed baking sheet. Cut meat off bones; cut meat into 3/4-inch cubes. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.
• For mashed-potato crust:.
• Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. Drain. Heat milk, butter, and cream in medium saucepan until almost boiling. Rice potatoes into large mixing bowl; add milk mixture, 1 teaspoon coarse salt, and 1/2 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.
• Preheat oven to 400°F Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.
• For garnish:.
• Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Bake pie until top is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled). Let rest 10 minutes.

BISON SHEPHERDS PIE

Steps:

• 1. fry bacon to render fat. Remove bacon cool and crumble. Brown Bison in bacon grease. Drain on paper towels.
• 2. Add all chopped veggies to same pan and cook until slightly tender..adding a little butter if needed.
• 3. Add back the Bison and Bacon to veggies. Sprinkle flour over all and stir. Add chicken broth, crushed tomatoes, thyme, sage and Paprika and Pearl Onions. Cook over Med. heat 10 min. add wine and lower heat to a lower setting. Simmer 1 1/2 to 2 hrs.
• 4. Spoon into a 3qt. baking dish. Spread mashed potatoes evenly all over the top. Brush with beaten egg mixed with 1 tsp. water. Sprinkle Parmesan cheese all over the top.
• 5. Bake at 400 for 30-40 min. until crust is brown. Let rest 10 min. before serving So Wonderful, your men will love it!!