Smoked bison ragu

[Ty520]

Sauteed ground bison in lardon drippings, with mirepoix, pinot noir, Roma tomatoes, oregano and garlic.

But instead of simmering on the stove top as traditionally done, I decided to pop it in the smoker on a whim, with cherry wood for 3 hours in a shallow casserole dish to maximize surface area.

And boy am I glad I did. Sometimes, I find ragu to be a bit one dimensional, and this ended up being the interesting twist and extra layer of flavor I was hoping it would be.

 

[DRKsmoking]

Looks real good , and nice about using the smoker,
I have not tried Bison yet but they are selling it in the
place I shop for the last year, lots of different cuts

David

 

[JLeonard]

Good looking plate. I wouldnt turn down a bowl or two of that.

Jim

 

[indaswamp]

Looks great to me! Pass the bowls and a ladle!

 

[SmokinVOLfan]

I would call that one a strike man! Looks amazing. Nice cook!

 

[SmokinAl]

Man, that looks real good to me!
Nicely done!
Al

 

[gmc2003]

Fine looking vittles you got there.

Point for sure
Chris