Grass-fed Bison Brisket

I bought this brisket at the Santa Monica FM; I've been obsessed with grass-fed meats since I read The Omnivore's Dilemma. Anyway, the bison this brisket came from was completely grass-fed, not started on grass and then finished at a feedlot. The result is a nice, lean meat. I didn't know how bison would taste. Would it be gamy? Strong? Stringy? It turned out to be mild and a lot like beef, just a little drier.

1 brisket, about 2 lbs.
1 yellow onion
3 cloves garlic
2 carrots
2 ribs celery
1 bay leaf
2 cloves
2 sprigs thyme
1 c stock
3/4 c wine

Preheat the oven to 300 degrees. Peel the onion and cut it in half. Pin the bay leaf to one half using the cloves. Roughly chop the carrots and celery and peel the garlic. Brown the brisket in a pan-- use something that works both in the oven and on the stove and that has a tight-fitting lid. It should cook for 5 to 7 minutes on each side. When the brisket is browned, remove it to a plate and add a little oil to the pan. Add the vegetables and cook for a few minutes, then add the wine to deglaze the pan. Scrape up all the brown bits at the bottom of the pan-- that's where the flavor is! Add the stock and bring it to a simmer. Put the brisket back in the pan. The liquid should come about halfway up the meat; if there's too little, add some water or more stock. Add the garlic and thyme. Cover the pan and put it in the oven. The brisket will need to cook for about 3 hours total; halfway through the cooking time, flip it over. You should also check about 10 minutes into cooking that your braising liquid isn't simmering too briskly. You only want the gentlest simmer.
Once the brisket is cooked (it should be tender enough to be pierced easily with a fork), take your pan out of the oven. Let the brisket rest in its liquid for about 10 minutes, then remove it with tongs. Remove the vegetables from the liquid with a slotted spoon and discard them-- by now all their flavor will be in the cooking liquid. Put the pan over low heat and simmer to reduce the sauce. This is where a wide, shallow pan comes in handy: the wider it is, the more surface area there is and the quicker your sauce will reduce. Once your sauce has reached the desired consistency, remove the pan from the heat. Carve your brisket and put it in the pan with the sauce, spooning the sauce all over it. Bison has a much lower fat content than beef, and though it will be tender, it will be on the dry side so it will be more delicious if it has a chance to soak up some sauce before serving.