In a large glass or plastic salad bowl, combine the aromatics and vegetables.Mix well to blend the marinade flavourings.Place the bison cubes and lard on the mixture.Cover with the red wine. Macerate in the fridge for 6 to 8 hours.Drain the cubes and lard. Strain the wine. Set aside the wine and vegetables separately.In a large saucepan over high heat, brown the marinated vegetables in the olive oil for 3 to 4 minutes.Deglaze the pan with the marinade wine. Bring to a boil and let simmer for 3 to 4 minutes. Remove the vegetables.In a hot frying pan, brown the bison and lard in half the butter. Add the meat to the wine.In the same frying pan, brown the mushrooms and onions in the remaining butter. Sprinkle in the flour. Mix well.Moisten with the beef broth and pour into the saucepan.Simmer for 1h30 to 2 hours or until the meat is tender.Adjust the seasoning and serve.

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2 small bay leaves 1 sprig of fresh thyme 1 tsp. (5 mL) peppercorn 1/4 cup (60 mL) diced onions, 1 in. (2.5 cm) 2 garlic cloves 1 small carrot, 1 in. (2.5 cm) diced 1 stalk celery, 1 in. (2.5 cm) diced 1 lb bison cubes 4 oz (120 g) smoked lard, diced 2 cups (500 mL) dry red wine 1/4 cup (60 mL) extra-virgin olive oil 1/4 cup (60 mL) butter 1 1/2 cups (375 mL) mushroom cut into quarters 3/4 cup (190 mL) pearl onions 2 Tbsp. (30 mL) whole wheat flour 2 cups (500 mL) reconstituted beef broth freshly ground black pepper to taste