Bison Bourguignon
With local BC Mushrooms
Bison (sometimes called buffalo) are the largest land animal in North America, and are a part of the same family as cattle—bovidae. Bison are not just a traditional food source, but they were also a critical resource for survival, used for trade, tools, clothing, and shelter. Learn more about the different types of bison and their spiritual, economic, and cultural importance to many Indigenous peoples across North America.
Bison meat is similar to beef but has a stronger flavour and a sweet undertone. Traditionally bison is roasted, boiled, smoked or dried.
TEETL'IT GWICH’IN LANGUAGE LESSON
Wood Bison (Buffalo) | Dachan tat gwa’aak’ii
“ I ate a lot of stew growing up, it is one of my favourite comfort foods. Being so versatile it can be made with caribou, moose, venison, bison or vegetables. It is a dish that can be made in the comforts of your home or on the open fire at your family’s cabin. It is also a great way to use up your ingredients and feed a big family. As Indigenous people we like to use what we have, what’s around us. ”
-Chef Stephanie
Meet The Chef
Steph Baryluk
Chef Steph Baryluk created the Rooted Dining Commons and Catering menus at SFU. She is Teetl'it Gwich'in and is from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories and now resides in Tsawwassen, BC with her husband and two kids. After completing her Red Seal as a Cook she knew she wanted to do more with her Indigenous roots. Chef Steph has hosted cooking classes and speaking engagements in her hometown, at the FAO in Rome, SXSW, and across the Lower Mainland. She also launched her own company, MRS B’S JERKY, which is a play on traditional caribou dried meat ‘Nilii Gaii’ but made with beef. She's excited to share her Indigenous cuisine and stories with the SFU community.
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