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 |
Instructions:
- 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 |
Instructions:
- 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
Click below to find more great bison recipes
http://bisoncentre.com/consumers/recipes/
http://canadianbison.ca/consumer/On_The_Menu/recipe-archive.aspx
