The Vermillion Room’s Bison Bourguignon Recipe

Create this signature dish from the comfort of your home. Dreaming of dinner in The Vermillion Room in beautiful Banff? We have just the fix. We are delighted to share with you the recipe for our mouth-watering Bison Bourguignon so those dreams can become a reality in your very own kitchen.

Difficulty: Medium
Yield: 4-6 servings
Time:  4 Hours cooking time, not including the overnight marinade


  • 1.3kg Bison Chuck or Beef Chuck alternatively
  • 0.5 litres of Red wine
  • 1 Bouquet Garnis
  • 200g diced double smoked bacon
  • 300g diced onion
  • 100g tomato paste
  • 50g all purpose flour
  • 1 litre of beef stock
  • 10g fresh thyme
  • 1-2 bay leaves
  • 300g pickled pearl onions, rinsed and drained
  • 40g butter
  • 300g button mushrooms
  • 10g minced fresh parsley for garnish


  • Marinade the bison with the red wine, bay leaves and fresh thyme overnight
  • Once marinated overnight, drain the bison and reserve the red wine
  • Heating a skillet over medium to high heat and sautée half of the bacon
  • Add the diced onions and sautée for 4-5 minutes
  • Add the bison, once the bison is lightly browned add the reserved red wine to de-glaze the pan
  • Add the tomato paste
  • Add the flour and cook for 10 minutes
  • Add seasoning and bouquet garnis
  • Add the beef stock
  • Cook meat until tender and the gravy is thick
  • In another pan, cook the remainder of the bacon and pearl onions until caramelized
  • Garnish the bourguignon with the caramelized bacon & pearl onions, and fresh parsley
  • Serve with potatoes in your favorite preparation and fresh seasonal vegetables.

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