Bison Scallopini with Brie and Cherry Basil Sauce

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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