Recipes from Lanier Publishing
Anna, Illinois
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Ingredients:
2 1/2 lbs bison cut into 2" cubes
1/2 lb thickly sliced bacon
6 cloves garlic, finely choopped/minced
2 bay leaves
1 grated orange zest
1 bottle red wine
6 small white potatoes boiled and sliced
1/2 lb sliced mushrooms
salt & pepper to taste
Instructions:
Cut bacon into pieces and lightly saute in skillet with bison. Transfer to heavy casserole and add all the other ingredients except potatoes and mushrooms. Cover tightly and simmer slowly for 3 hours or until tender then pierce with a fork. Refrigerate 24-48 hours. When ready to serve, add potatoes and mushroosm and reheat. Also works with beef cubes.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
