Braised Bison Chuck Roll by Chef Heat Laliberte

Name: Braised Bison Chuck Roll by Chef Heat Laliberte
Ingredients: 2.5 pound bison chuck roll (sourced from Two Rivers Meats or your local butcher shop); 3 tbsp vegetable oil; 2 tbsp kosher salt; 1 tbsp ground black pepper; 3 sprigs fresh thyme; 3 sprigs fresh sage; 1 B.C. yellow onions, quartered (from BC Fresh ); 4 cloves B.C. garlic, minced (from BC Fresh ); 2 cups B.C. carrots, cut into 2-inch chunks (from BC Fresh ); 2 cups B.C. celery, cut into 2-inch chunks; 1/4 cup tomato paste; 4 cup beef bone broth or beef stock; 1 cup Nk’ Mip Cellars Talon red wine; 2 bay leaves

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Bison holds deep cultural significance for Indigenous Peoples, symbolizing strength, resilience, and tradition, so this dish is a tribute to Indigenous cuisine

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Ingredients

2.5 pound bison chuck roll (sourced from Two Rivers Meats or your local butcher shop)
3 tbsp vegetable oil
2 tbsp kosher salt
1 tbsp ground black pepper
3 sprigs fresh thyme
3 sprigs fresh sage
1 B.C. yellow onions, quartered (from BC Fresh )
4 cloves B.C. garlic, minced (from BC Fresh )
2 cups B.C. carrots, cut into 2-inch chunks (from BC Fresh )
2 cups B.C. celery, cut into 2-inch chunks
1/4 cup tomato paste
4 cup beef bone broth or beef stock
1 cup Nk’ Mip Cellars Talon red wine
2 bay leaves