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Homemade Bison Gravy |
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Bison is naturally very lean.
With dry roasting, especially in the case of eye-of-round and sirloin tip roasts, there is never enough fat dripping to make satisfactory gravy.
To make up for this minor inconvenience, we developed a bison gravy which is butter based.
It is especially good when homemade stocks are used, but of course store-bought* beef and chicken broths may be substituted.
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| Ingredients |
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1/2 cup
1/2 cup
1/2 cup
1/4 cup
1/4 cup
2 cups
2 cups
1 sprig
1 inch
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diced carrot (1/4-inch pieces)
diced celery (1/4 inch pieces)
diced onion (1/4 inch pieces)
unsalted butter
flour
homemade bison stock, or 2 cups store-bought* low sodium beef broth
homemade chicken stock, or 2 cups store-bought* low sodium chicken broth
thyme (optional)
fresh rosemary (optional)
salt and pepper to taste
*Note: Tetrapak or deli made stocks and broths are preferred over canned products.
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Directions |
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- Heat the butter in a large heavy saucepan over medium to medium-high heat.
Once melted add carrot, celery, and onion.
Sauté and cook stirring occasionally until the vegetables are noticeably brown, about 7 to 10 minutes.
- Lower heat to medium, medium-low, sprinkle in flour.
Cook stirring occasionally until the flour is completely brown, about 5 minutes.
- Gradually whisk in the stocks or broths.
Increase heat to medium-high and bring to a boil.
Add thyme and/or rosemary if using.
Reduce heat to medium-low, and simmer stirring occasionally until desired thickness is reached.
About 20 minutes of simmering is required
- Strain the gravy into another pot or saucepan.
Press on solids in strainer to extract as much liquid as is possible.
Discard solids.
Add salt and pepper to taste.
Reheat gravy slightly and serve hot.
May also be frozen for later use.
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