Pot Roasted Bison in a Red Wine Sauce

How about this for an alternative to turkey this Christmas?  A festive looking meal and a good healthy meat.  Why not enjoy the rest of the Beaujolais while the meat is cooking - Cheers!
Ingredients:Serves 4-6

1.2kg boneless bison joint

1 bayleaf

1 tablespoon olive oil

½ bottle Beaujolais

30g butter (15g of which, softened)

2 tablespoon redcurrant jelly

1 small carrot, chopped

1 tablespoon Worcestershire sauce

1 small onion, chopped

15g plain flour

Freshly ground black pepper

½ teaspoon mustard powder

Sprig of thyme

A  little grated nutmeg

1 tablespoon lemon juice.



  1. Wipe the bison joint over with kitchen towel.
  2. Heat the oil and 15g of the butter in a large casserole, add the onion and carrot and brown the meat on all sides.
  3. Lightly season the meat, add the thyme, bayleaf and wine then bring to a gentle simmer. 
  4. Cover and cook for one hour, turning the meat halfway through the cooking time.
  5. Remove the meat from the liquid, cover with foil and allow to rest.
  6. Strain the liquid and discard the vegetables.  Return the liquid to the casserole, turn up the heat and reduce the liquid to approx 450ml.
  7. Using a whisk, add the redcurrant jelly and Worcestershire sauce.  Mix the 15g of softened butter with the flour, mustard powder and nutmeg to form a paste.  Whisk this in gradually to thicken the sauce. 
  8. Add the lemon juice and cook for a further 3-4 minutes.
  9. Slice the meat and serve drizzled with the sauce.