Long process. 3 day process. I used bison bones and shanks. Made a mirepoix of celeriac, yellow onions, carrots and leeks( using only tops). Set in a 10 gallon stock pot. Low cooked for 2 days. After 2 days of on stove top. Strain out veggies and bones. Reset in stock pot and low cook for 24 hours to get the bison Demi.
ScumBunny on
3 days of work for such a boring plate!! I love slow cooked meat, and I do believe it can stand alone, but a cut this big with no color variation, accompaniments, or sides is just… meat.
Garconavecunreve on
Come on, the dish sounds fucking delicious, would immediately order that but that presentation is lacking… don’t completely hide the greens under your meat, use some colour contrast if possible and if it was me I’d probably not serve the Demi on the meat as well. That being said I’d still devour that
Dry-Radish-4315 on
Sounds good but looks like shit… manipulate ur greens better and get a better coloring on ur sauce
5 Comments
How did you make the demi?
Long process. 3 day process. I used bison bones and shanks. Made a mirepoix of celeriac, yellow onions, carrots and leeks( using only tops). Set in a 10 gallon stock pot. Low cooked for 2 days. After 2 days of on stove top. Strain out veggies and bones. Reset in stock pot and low cook for 24 hours to get the bison Demi.
3 days of work for such a boring plate!! I love slow cooked meat, and I do believe it can stand alone, but a cut this big with no color variation, accompaniments, or sides is just… meat.
Come on, the dish sounds fucking delicious, would immediately order that but that presentation is lacking… don’t completely hide the greens under your meat, use some colour contrast if possible and if it was me I’d probably not serve the Demi on the meat as well. That being said I’d still devour that
Sounds good but looks like shit… manipulate ur greens better and get a better coloring on ur sauce