Osso buco of bison from the Ferme Grand Duc

Serves 4

– 8 bison osso buco of about 200 gr
– 40 g flour
– 200 g finely cubed carrots, Ferme Aux Petits Oignons
– 120 g minced onion
– 10 g  herbes de Provence.
– 4 garlic cloves, chopped, Ferme À Fleur de Champs
– 2 decilitres white wine
– 1.5 litres thickened brown stock
– 300 g tomato sauce, Ferme La Récolte de la Rouge
– 1/2 litre water
– 3 oranges, juice and zest
– vegetable oil
– salt

In an ovenproof pan, sauté the 8 osso buco in the vegetable oil. Remove from pan, season and flour.

In the same pan, sauté the carrots and onions without allowing them to brown. Deglaze with the white wine and reduce. Add the veal stock, tomato sauce, water, orange juice, garlic and the herbes de Provence.

Check the seasoning, bearing in mind that the sauce will reduce further. Add the osso buco and cook, covered, in a 220 degrees Celsius oven for about 1.5 hours.

If osso buco are cooked, remove from pan, pour off sauce, mix it and add the orange zest.

Coat your osso buco with the sauce and serve with a puree of potatoes and pumpkin.

Desired pairing : Full-bodied, woody red wine.

– France, Languedoc Roussillon, Domaine Bordes, La Plage, syrah and Carignan, vieille vigne de plus de 100 ans(old vines: more than 100 years old), scents of plums, herbes de Provence, $37.44, Agence Boutique Gastronomy  819 425-5233 chevaldejade.com.

– Québec, Lanoraie, Vignoble Carone, Bin 33, Frontenac, barrel-aged, dry, fruity. Available at SAQ $17.30.

Frédérique Pironneau Olivier Tali16 Posts

Chef cuisinier de renom et ancien propriétaire du restaurant Le Cheval de Jade, Olivier Tali nous présente de succulentes recettes, faciles à réaliser, qui mettent en lumière – autant que faire se peut – les produits du terroir. Ces recettes sont à découper et à conserver, car M. Tali prend soin de prodiguer les techniques de base de la cuisine française. Il est accompagné de son épouse et complice de chaque jour, Frédérique Pironneau, qui nous fait part de ses conseils en accord mets-vins et bières afin d’accompagner ces plats concoctés amoureusement. / Olivier Tali, former owner-chef of the restaurant Le Cheval de Jade, provides recipes for delicious, easy-to-make dishes that will feature – to the degree possible – products of this terroir. The recipes are to be cut out and kept, because Mr. Tali will be careful to include basic techniques of French cuisine. His spouse and everyday co-conspirator, Frédérique Pironneau, accompanies him. She will share her advice on food and wine/beer pairings to enjoy with these wonderful dishes.


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