The Tyranny of Leftovers

New Grass Ground Bison
If you’re like me, you get a little tired of eating the same diet all the time. And there is no time I dread more than the days after our traditional holiday meals. It’s been a week and I imagine that you’re all turkey’ed out by now. So, in the spirit of refreshing your palate, Easy and Elegant Life suggests:

Burgers, Too.

1 lb. of ground Bison meat. (Mine came from Kroger, but there are many companies like New Grass on the web.)
A pinch of smoked sea salt.
Freshly ground pepper to taste.
1/2 a scallion, chopped
1/4 tsp of mushroom bullion base
8 large’ish mushrooms, sliced
1/2 cup of red wine
4 dashes of Worcestershire sauce
1 tsp. of flour
1 tsp. of dry mustard
A knob of butter.
Salad greens.

Like all burgers, the secret to keeping bison burgers moist is minimal handling. Open the package, put the square chunk on a plate, season it with the smoked sea salt and pepper. Transfer it to a broiler rack. Broil until it’s done to your liking. Mrs. E, being quite the gourmet, likes meats cooked rare.

Meanwhile, sauté the mushrooms and scallion in a little butter and Worcestershire sauce. When the mushrooms have released their juices and the scallions become transparent, add the dry mustard and flour. Cook, stirring for a minute or two. Drop in the mushroom base and add the red wine. Cook, stirring until you’ve got a nice little sauce going. Stir through more butter at the last moment.

Arrange the salad around a plate and plop the meat into the center. Top the bison with the sauce. You may wish to dress the salad with a vinaigrette.

Start with your turkey soup as an appetizer. Or, better yet, don’t.

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