Yes, We Cook!

And the finished product—not quite so beautiful.

So I’m a new contributor here and I will probably do things a little differently. I know not how to use a recipe. And therefore I cook with my gut and have no clue exactly what I do any given time I make something and everything is always a variation on the theme.

I enter the kitchen with the spirit of adventure and I do have some distinct “guts” that help me achieve exactly what I want often, but other times things turn out quite differently from what I intend—generally when I’m doing something I’ve never done before. So if you are experimenting with this “recipe” try to approach it with that spirit.

The secret to food always being tasty is the quality and combination of ingredients. Where things differ from my intent most often is in texture, which can be very annoying at times, but, nonetheless, I tend to end up with something edible.

So this is the recipe as best as I can describe being that I measured nothing! This, can, of course, be prepared with beef as well as bison.

The Recipe

3 lb bison roast (this of course can vary depending on your needs) I had to cut up the roast into chunks for stew as the market did not have stew meat. I had my husband and sous chef help with this.

one large onion (diced or slice in thin half circles)

2 or 3 large fennel roots (sliced in thin half circles)

2 lbs mushrooms (sliced thin)

1 cup of white wine

One large log of goat cheese

3 tablespoons dried tarragon (I’ve never cooked with fresh tarragon–if you can do that you’d probably use a lot less)

Salt and fresh ground black pepper to taste.

Slice the onions, fennel and mushrooms and saute on medium high heat to brown just a tad.

Brown the meat in some olive oil or organic butter in a separate pan–do not cook thoroughly,  just brown it on high.

Combine the meat and the veggies and toss about in a large pot.

Pour the cup of wine over it and cover and simmer for 20 minutes.

Add salt and pepper anywhere along the way as needed. I do suggest you put at least some of the pepper in early on as it’s nice if it cooks with it for a while. You may find you need a bit more at the end.

After 20 minutes check and see how much liquid is there. You’ll want to uncover and simmer the liquid down to below the surface of all the goodies. (perhaps half way below or a little less–cook the meat up to an hour—if you use other cuts of meat or beef you may want to cook longer)

When it’s all done stir in the goat cheese and put in a teaspoon of truffle oil–more or less to taste. (this is optional—I only have truffle oil right now because my sister gave it to me as a gift. It’s outrageously expensive!)

Have fun!!

Related posts:

1. Chicken with white wine, shitake mushrooms and goat cheese sauce
2. Super easy crock pot tarragon pork stew
3. Bison Ribeye over Root Vegetables with Honey Butter Sauce
4. Chicken in tomato and basil sauce with goat cheese for pasta
5. Pumpkin goat cheese casserole

Tags: Bison, Fennel, Goat Cheese, Mushrooms, Tarragon

This entry was posted on Saturday, April 11th, 2009 at 11:59 am and is filed under Main Course, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.