Ingredients: 3 1/2 pound bison roast 2 - 4 tablespoons oil 1 cup diced onion 1 cup diced carrots 1/2 cup diced celery 1 large tomato 2 1/2 cups beef broth 2 cups red wine (Bordeaux) 2 - 3 teaspoons flour 1/2 cup table cream Salt & pepper to taste

Cooking Instructions:

Season roast with salt and pepper. In heavy casserole, quickly sear meat on all sides in hot oil. Remove from pot. Dice onions, carrots, celery and tomatoes and brown lightly. Add beef broth and red wine. Return roast to pot, cover, place on middle oven rack and cook at 140°C (275°F) for 3 - 3 1/2 hours or until bison is tender.

Turn roast every hour and remove cover for last 1/2 hour of cooking. Remove roast from pot. Puree vegetables in broth. Mix flour with table cream and slowly add to vegetable broth, stirring constantly. Bring to boil and cook until thickened. If desired, season with salt, pepper and red wine to taste.