When I picked up some bison cheeks from the Union Square Farmers Market, the guy responded to my question about how to cook bison cheek with "low heat, long time. Braise it."
- bison cheek
- onion chopped
- carrot chopped
- garlic finely chopped
- celery stalk sliced
- can of whole peeled tomatoes
- red wine
1) Pre-heat oven to 300 degrees.
2) In a heavy bottom, oven proof saucepan (dutch ovens from Le Creuset work very well) over medium high heat, add some vegetable oil, season the cheek with salt and pepper, and brown it on both sides - a few minutes per side.
3) Remove the cheek and put it in a bowl. Reduce to medium heat, and add the onions, garlic, celery, and carrot to the pan. Season with salt and pepper, stir, and cook until the onion is translucent.
4) Add a cup or so of red wine and deglaze the pan.
5) Add the can of tomatoes and stir to break up the whole tomatoes. Or when putting the tomatoes into the pan, squish with your hand.
5) Stir everything together and add the cheek with its juices into the pan. Pour over some vegetables and juice over the cheek. Cover and put in the over.
6) Cook in the oven for several hours, stirring, and flipping the cheek every so often.
7) The meat should be fork tender and juicy.