Bison Provencal


  • 3 tbsps canola oil
  • 1 pound simmering steak (cross-rib, blade or round) cut into serving size pieces
  • 5 garlic cloves chopped
  • 1 small onion diced
  • 1 cup diced carrot
  • 1/2 cup diced celery
  • 1 cup dry white wine or beef broth
  • 1 tbsp grated lemon peel
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 1 bay leaf
  • salt and pepper to taste
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  • Prep Time: Minutes
  • Cooking Time: Minutes
  • Serves:


In a large saucepan, heat 1 tbsp oil and brown meat on all sides; remove and set aside. Heat remaining oil in pan; add vegetables, cooking until softened. Add wine, lemon peel, thyme, and bay leaf; bring to a boil. Add browned meat; reduce heat and simmer, covered, over medium low heat for 1-½ hours or until tender. Add a bit of water to the pan if it begins to cook dry. Season with salt and pepper.

Cut meat into thin slices and serve with mashed potatoes.
Yield: 4 servings

Submitted by: Sinclair River Bison