Bison Cottage Pie - SOOOOO GOOOD
This recipe comes from Bruce Aidells' Great Meat Cookbook. I wouldn't have discovered it without my mother, though. She has fallen in love with bison stew cuts, saying they brown up beautifully, have no fat, and yet are incredibly tender.
This recipe takes time... but it is worth it: the sauce is so rich, the bison meat is melt-in-your-mouth buttery, and the flavor will linger in your dreams. We eat it with sour cream, because the sweet Hungarian paprika addition harks back to goulash.
STEW:
1/3 c. flour
1 Tbsp sweet Hungarian paprika (if you're local, try the Spice of Life in Paso)
Sea salt and freshly ground pepper
2 1/2 pounds boneless bison roast - chuck, boneless short ribs, brisket, clod, whatever, CUT INTO 3/4 in. CUBES
1/3 lb thick-cut bacon, cut into 1/2-inch pieces
2 Tbsp olive oil plus more if needed
1 c. chopped onion
1/2 c. peeled, chopped carrots
1/2 c. chopped celery
1 Tbsp. chopped garlic (or more if you're like me!)
2 c. full bodied, dry red wine like Syrah or Zin
1 c. canned crushed tomatoes
2 1/2 c. homemade beef or bison stock
2 bay leaves
1 tsp chopped fresh thyme
1 tsp chopped fresh sage
1 1/2 c. peeled parsnips, chopped into 1-inch pieces
1 c. trimmed baby turnips
MASHED POTATO CRUST
2 pounds russet potatoes, peeled and quartered
1 stick good butter
3/4 c. whole milk
1/3 c. cream
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 farm-fresh eggs
1 Tbsp. water
1 c. freshly grated Parmesan-Reggiano cheese
FOR THE STEW:
Mix the flour, paprika, 1 1/2 tsp sea salt, and 1 tsp pepper in a shallow bowl or plate; toss the bison cubes in to coat, and set aside.
In a large Dutch oven over medium heat, brown the bacon strips then remove with a slotted spoon - leaving the fat in.
Add the olive oil, and sear the bison until nicely brown. This can go fast! Do it in batches if you need, adding more oil as necessary.
Remove the bison cubes and pour off all but 2 Tbsp. fat, lower the heat, and add the onions, carrots, celery, and garlic. Cover and cook about 5 minutes, or until the veggies are soft. Add the red wine, scraping up any browned bits from the bottom of the pot, and bring to a boil.
Add the bison, bacon, tomatoes, stock, bay leaves, thyme, and sage, lower the heat to a simmer, cover and cook until the bison is tender. This will likely take less time than for beef - 1 to 2 hours. Don't let it get tough!
When the bison is done, add parsnips and turnips and cook for 10-15 minutes more until they're softened. Remove the bay leaves and season to taste with salt and pepper. Cool. At this point, you can refrigerate the stew until the next day if you are cooking in advance. This will actually help the flavor!
Assembly:
Preheat the oven to 400 degrees F.
To make the mashed potato crust, boil the potatoes in salted water (covered by about an inch) until fork tender. This will take 15-20 minutes.
Heat the butter, milk, and cream in a saucepan until almost a boil. Mash the potatoes in a large bowl and whisk in the heated milk mixture with salt and pepper. Wisk to cool the mashed potatoes but don't overmix. Lightly beat 1 egg and whisk in.
Skim the fat from the bison stew and sp0on into a large casserole dish (9-inch by 13-inch). Cover with the mashed potatoes, making a pattern with a fork. Beat together the remaining egg and water, brush the potatoes with the mixture, and sprinkle the grated cheese on top. Bake for 30-40 minutes or until the crust is nicely browned and filling is warmed through. Let it rest for 10 minutes and serve.