Bison Braised in Merlot

Ingredients:
2 ¼ pounds diced bison
1 cup red wine (merlot)
2 shallots cut into large dice
2 carrots (peeled and cut into large dice)
1 celery stick (cut into large dice)
2 bay leaves
1 sprig of thyme 
1 quart veal or beef stock

Method:

Preheat oven to 325°F/160°C.  Place a large heavy based pot over a high heat. Dust the diced bison in a little flour. Seal and cover bison on all sides.  Remove bison and drain in a strainer.

In the same pan sauté the carrot and the shallots for 3-4 minutes. Add the celery and herbs.  Return bison to pan.  Add the red wine and allow the wine to deglaze the pan and reduce.  Add the stock to almost cover the meat and place in the oven for 3-4 hours.