Bison Meatball Bourguignon
Servings
4 – 6
Servings
4 – 6
Ingredients
Meatballs
  • 3/4cup oatsold-fashioned
  • 1 1/2pounds bisonground
  • 2 eggslarge, beaten
  • 1/4cup red onionfinely chopped
  • 2tablespoons parsleyfresh, finely chopped
  • 2tablespoons thymeoptional, finely chopped
  • 1 1/2teaspoons saltkosher
  • 1/2teaspoon black peppercoarsely ground
Bourguignon sauce
Instructions
  1. To make the meatballs, mix all the meatball ingredients—oats, ground bison, eggs, onion, parsley, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
  2. Position a rack in the center of the oven and preheat to 375°F. Lightly oil a metal roasting pan.
  3. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal meatballs. Arrange in the roasting pan and bake until lightly browned, 20 to 25 minutes.
  4. Transfer the meatballs to a plate.
  5. Meanwhile, start the sauce. Heat canola oil and butter in large saucepan over medium heat and add the mushroom and onion. Stir occasionally, until browned, about 7–8 minutes. Stir in the carrot. Sprinkle with the flour and stir well. Stir in broth, wine, brandy, tomato paste, and thyme and bring to a boil. As soon as it boils, reduce to low heat and simmer until lightly thickened, about 10 minutes, checking periodically to make sure it does not dry. Add a couple of tablespoons of water if needed.
  6. Return the meatballs to saucepan and cook another 10–15 minutes. Season with salt and pepper.
  7. Serve hot, sprinkled with parsley.
Recipe Notes

Adapted from Epicurious: Beef Meatballs Bourguignon