Alberta Bison on the Silk Road
- Olive Oil 2 - 3 TBS
- Bison Round or Cross Rib Roast 3 1/2 - 4 LBS
- Finley Chopped Onion 1 Full
- Finely Chopped Celery Ribs - 2 sticks
- Finely Chopped Carrots - 3 sticks
- Mushrooms, Stemmed and Halved - 2 Cups
- Finely Chopped Garlic - 4 Cloves
- Ground Cinnamon - 1 TSP
- Ground Gloves - 1/2 TSP
- Ground Allspice - 1/2 TSP
- Star Anise - 1 Flower
- Fresh Ground Black Pepper - 1TSP
- Bold Red Wine, Cabernet, Merlot, Malbec or Zinfandel - 2 Cups
- Canned tomatoes - 1 can
- Salt & Pepper - to taste
- Chopped Parsley - 1 TBs
- Heat a large frying pan over medium heat and add the oil.
- Add the meat and cook turning until all sides are browned for about 10 - 15 minutes
- Transfer meat to slow cooker
- Add the onions, carrots, celery and mushrooms to the frying pan and cook until lightly browned ( you may need extra oil)
- Add the garlic and cook until fragrant then add the cinnamon, cloves, all spice, star anise and pepper and stir to distribute them evenly
- Pour the red wine into the pan, stirring until all the brown bits on the bottom come loose ( this is known as deglazing the pan - its how you get all the flavour)
- Add the tomatoes and bring to a boil then transfer the liquids in the fry pan over the meat in the slow cooker
- Refrigerate overnight at this point or begin cooking on low for about 8 hours
- Season with salt and pepper to taste once the meat is falling apart easily when tested with a fork
- Transfer to a serving dish and sprinkle with parsley
- Serve over Polenta, pasta or mashed potatoes
- Enjoy with more of that bold wine
- https://www.canadianbison.ca/download_file/view/1334/1598
