Bison "French Dip"

This recipe is as easy as one can be. I like to serve them on the potato rolls. We served it at the July Fun With Wine event at the vineyard, and it was a big hit!

The key note to the Bison recipe is to reserve the juices once the roast is cooked. Serve the juice in a little bowl and dip the sandwiches in like a 'French Dip'. Also Molly made a blue cheese sauce for the Bison. It was simply amablu cheese (a good Gorgonzola will also work), sour cream, little splash of heavy cream and dash of chopped parsley seasoned with a little sea salt and black pepper.

1 Bison chuck roast
1 Onion, chopped
2 cups Northwoods or Frontenac Crofut wine
Salt & Pepper
1 Crockpot

Place chopped onion on the bottom of the crock pot. Season the bison w/ Salt and Pepper (it's ok to be liberal when seasoning). Place the roast on top of the onion, pour in 2 cups wine. Turn crock pot on high for about 5-6 hours. While roasting, it is always a good idea to drive to winery and pick up more wine for dinner....

Caramelized onions
Slice 2 large yellow onions. In a sauce pan melt 1/2 stick of butter. Toss in the onions and stir over medium heat, stirring occasionally. When the onions begin to get some color (about 20 minutes), pour in a splash of Frontenac or Northwoods. Let cook for about 5 more minutes. Season with a little salt & pepper.