©2022
AuthorDartagnan"rich lean bison with classic Italian Gravy make this a Hill Country favorite..."
1 lb bison, 90% lean, coarsely ground
2 cups portobello caps, 1/2"cubes
½ cup onion, 1/2" diced
6 cloves roasted garlic, smashed
½ cup chicken stock
1 cup white wine
⅔ cup Parmesan cheese, freshly grated
1 tbsp flat leaf parsley, chopped
1 lb linguini, cooked al dente, resting in hot water
to taste, kosher salt
to taste, black pepper, freshly ground
1 tsp dried oregano
¼ tsp chipotle pepper, ground fine
1 tbsp extra virgin olive oil
1
Heat olive oil in saute pan to medium high heat. Add bison in small amounts. Sear 4 minutes or so.
2
Add onion and portobello. Season to taste with salt and pepper. Saute until tender, about 5 minutes. Add garlic stirring as to not burn.
3
Deglaze pan twice with white wine. Adding 1/4 cup and letting saute out, then adding second 1/4 cup.
4
Add Italian gravy and chicken stock. Simmer 15 minutes or until desired thickness.
5
Add Italian parsley and stir in. Simmer a few minutes.
6
To plate, ladle gravy onto plate, top with pasta.
7
Add fresh grated Parmesan cheese.
CategoryBar Nothing Ranch, Italian, Pasta
Ingredients
1 lb bison, 90% lean, coarsely ground
2 cups portobello caps, 1/2"cubes
½ cup onion, 1/2" diced
6 cloves roasted garlic, smashed
½ cup chicken stock
1 cup white wine
⅔ cup Parmesan cheese, freshly grated
1 tbsp flat leaf parsley, chopped
1 lb linguini, cooked al dente, resting in hot water
to taste, kosher salt
to taste, black pepper, freshly ground
1 tsp dried oregano
¼ tsp chipotle pepper, ground fine
1 tbsp extra virgin olive oil