Bison à la Grecque
If you've got bison steak or roast, celery and carrot, you're most of the way to this beef: about 70 minutes of cooking across 6 steps. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm roast from the ingredient list, so we make no dietary claim for this recipe.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Trim the bison and cut it into bite-sized cubes, then pat dry and season with salt and black pepper; heat 2 tablespoons of olive oil in a heavy pan and sear the meat in batches over high heat until well browned on all sides.
- Peel the small onions whole, slice the celery and fennel, dice the carrot and green bell pepper, and lightly crush the garlic cloves.
- Lower the heat, add the remaining olive oil, and soften the onions, celery, carrot, pepper, fennel, and garlic for about 8 minutes without colouring.
- Stir in the tomato paste and coriander seeds for a minute, then pour in the white wine and let it bubble for 2 minutes to cook off the alcohol.
- Return the bison to the pan with the bay leaf, a strip of lemon zest, and just enough water to barely cover; bring to a gentle simmer, cover, and braise softly for about 1 hour 30 minutes until the meat is fork-tender.
- Uncover for the last 15 minutes to reduce the liquid to a light sauce, then finish with a squeeze of lemon juice, check the seasoning, and let it rest a few minutes before serving warm or at room temperature.
You'll use: Pan · Saucepan
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Bison à la Grecque take to make?
About 70 minutes from start to finish — an estimate based on the 6 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Bison à la Grecque suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Bison à la Grecque is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Bison à la Grecque.jpg by Visitor7, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.