Bison scallopini with brie and cherry basil sauce

This dish won Second place in our Bison Chef Challenge in 2015
Chef Kirstyn Moore

Bison Scallopini

Bison Inside Round 2-4 Oz Pieces
Flour For Dredging
Warmed Brie 30G
Butter 1.5Tsp
Dry White Wine 45 ML
Chicken Stock 45 ML
Pitted Cherries (Fresh Or Canned) Halved – 8
Basil Leaves 1.5 Tbs
Mild Honey 1 Tsp
Salt & Pepper To Taste


  • Pound out the bison pieces until about 1/4 inch thick, dredge in flour, set aside
  • In a small sauce pan add the butter and melt, add the shallots and cook, stirring often until softened, about two minutes
  • Add the wine and simmer until reduced by half, about two minutes, add the stock ad reduce by half again, about another two minutes
  • Add the cherries, the basil, and honey, season to taste with salt and pepper, remove from heat
  • In a separate pan, cook the dredged bison in a little bit of oil for about two minutes on each side until lightly golden but still tender
  • Serve the bison scallopini topped with a small amount of warmed brie and the cherry sauce

Barley Risotto

Barley 1/2 Cup
Red Pepper 50 G
Butter 1 Tbsp
Butternut Squash 50 G
Onion 50 G
Chicken Stock 2 Litre


  • Place the butter in a skillet and gently sweat the red pepper onion and squash, without coloring
  • Add the barley and coat with the butter, stirring often, add the chicken in small amounts at a time, stirring semi- constantly, waiting until all the liquid is absorbed before adding more
  • The Risotto is done when it is very creamy and al dente

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