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Preparation time
45 minutes
Total time:
2 hours 15 minutes
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Ingredients
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60 mL (¼ cup) all purpose flour
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To taste, salt and pepper
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5 mL (1 tsp.) ground cumin
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5 mL (1 tsp.) turmeric
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1 kg (2.2 lb.) cubes of red meat (bison, beef, horse)
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30 mL (2 tbsp.) butter
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30 mL (2 tbsp.) olive oil
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2 onions, coarsely chopped
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5 cloves of cardamom, crushed
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250 mL (1 cup) white wine
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750 mL (3 cups) veal stock
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250 mL (1 cup) 35% M.F. cream, at room temperature
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To taste, chopped fresh mint
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To taste, chopped parsley
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Directions
- Put flour, salt, pepper, cumin, and turmeric is a resealable plastic bag and mix together well.
- Add meat cubes and shake well to coat them. Remove meat cubes and reserve remaining seasoned flour.
- Melt butter and 30 mL (2 tbsp.) of oil in a large casserole dish over medium-high heat. Sauté meat cubes until well browned on all sides. Remove cubes and set aside.
- Reduce heat to medium, add a drizzle of olive oil, the onions, cardamom, and seasoned flour to the same casserole dish. Stir well and simmer gently for 5 minutes, stirring regularly.
- Increase heat to medium-high, return meat cubes to casserole, and deglaze with white wine. Reduce by half, stirring constantly and scraping the bottom of the casserole. Pour in veal stock and just enough water to cover the ingredients. Bring to a boil, cover, reduce heat, and simmer gently for 1 hour.
- Remove lid and continue cooking for 30 minutes, stirring occasionally.
- Right before serving, gradually stir in the cream in a steady stream and simmer gently for 5 more minutes.
- Garnish with chopped mint and parsley. Serve immediately.
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