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

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