I get bison/buffalo meat from a local farm called Arizona Buffalo Company. Being ultra lean, buffalo lends itself well to pressure cooking or slow cooker. Below is a recipe for a classic Bourguignon, substituting buffao meat for beef. It's made in the pressure cooker, which helps make for a speedy meal and keeps my kitchen cool as well.
This classic stew with red wine, onions, carrots, and mushrooms – made leaner using buffalo meat instead of beef.
3 pounds bison/buffalo stew meat or roast, cut into 1-inch pieces
Butter for sautéing
2 garlic cloves, crushed
1 bay leaf
1 fresh thyme sprig
2 medium carrots, cut into ½ inch pieces
½ cup red wine – choose a young fruit one like zinfandel
1 cup beef stock
1 28oz can crushed tomatoes
Red wine vinegar and/or Balsamic vinegar, to taste
1-1/2 tablespoons butter, softened
1-1/2 tablespoons flour
1 pound frozen pearl onions, thawed, then sautéed until brown
3 cups mushrooms, quartered, sautéed
3 tablespoons fresh chopped parsley
**Sauté the onions and mushrooms, separately, and set aside.
Sauté the beef in the cooker in the butter and oil until browned on all sides. Do not crowd the pan; work in batches, setting aside the cooked meat as necessary. Add the garlic and sauté for 1 minute. Add back all of the beef. Top with bay leaf, thyme, and carrots. Deglaze with the wine and add the beef stock and crushed tomatoes. Cook on high pressure for 20 minutes. Allow the pressure to come down naturally. Remove lid, being careful to tilt it away from you to allow the steam to escape. Discard the bay leaf and sprig of thyme. Add salt and pepper to taste, as well as a little red wine vinegar or balsamic vinegar to intensify the flavors. If you need to thicken the stew, knead together the softened butter and flour. Stir or whisk into the stew and cook about 5 more minutes. Add the pearl onions, mushrooms, and parsley.
Serve over rice, egg noodles, or even mashed potatoes.