Serves: 4
Prep Time: 30 mins Cook Time: 35 mins
Ingredients:
500 g Broad Egg Noodles
454 g Bison, ground
1 Onion, diced
3 Garlic cloves, minced
1/2 pound Mushrooms, sliced
454 g Spinach, destemmed
3 sprigs of fresh Thyme or 1/2 tsp dried
2 sprigs of fresh Parsley, chopped
125 ml Red Wine – Cabernet Sauvignon or Merlot
500 ml Beef Stock
250 ml 33% Whipping Cream
25 ml Sherry Vinegar (optional)
2 tsp Salt
1 tsp Pepper
1/2 cup Parmesan, grated
Dressing:
- In a large pot over med-high heat, brown the ground bison until fully cooked
- Bring a second pot of water to boil for the egg noodles
- Cook pasta and set aside for later
- Drain any fat from the cooking bison and remove it from the pot
- Remove the cooked bison and set aside. Turn down the heat to med-low
- Add the chopped onions and garlic and put the lid on to sweat together until they are soft – about 5 minutes
- Once that is cooked, add the red wine and reduce by half (this process is called deglazing)
- Once that is done, add back the ground bison back into the pot
- Add the beef stock and reduce by a 1/4
- Add the cream and reduce by 1/2, being careful not to boil
- Remove from the heat
- Add the cooked egg noodles
- Here you will taste the liquid and add some salt and pepper and a little splash of vinegar (this helps bring the flavours out)
- Add the spinach here and the heat will cook it
- Dish into 4 separate bowls and dust evenly with the grated parmesan. Garnish with parsley
