Bison Brisket

Season and Sear the Brisket: Generously season the bison brisket with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the brisket for about 3-4 minutes on each side, until nicely browned. Remove the brisket and set aside.

Cook the Aromatics: In the same pot, add the onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another minute.

Deglaze with Red Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow it to simmer for a few minutes, reducing slightly.

Add Remaining Ingredients: Stir in the broth, diced tomatoes, tomato paste, rosemary, thyme, bay leaves, and balsamic vinegar. Add the carrots and celery.

Combine and Slow Cook: Place the seared brisket back into the pot, spooning some of the sauce over the top. Cover with a tight-fitting lid.

Cook in the Oven: Preheat the oven to 300°F (150°C). Place the covered pot in the oven and cook for 3-4 hours, or until the brisket is tender and can be easily shredded with a fork. Bison can be leaner than beef, so check around 3 hours for doneness.

Rest and Serve: Once the brisket is done, let it rest for 10-15 minutes before slicing against the grain. Serve with the vegetables and the rich sauce from the pot. Serving Suggestions: