This dish won First place in our Bison Chef Challenge in 2015
Chef Kristin Sherlock
|Warm Water||2 Cups|
|White Sugar||1/2 Cup|
|Active Dry Yeast||2 Tbs|
|White Flour||7 1/2 Cups|
- Add sugar to water, stir till dissolved, sprinkle yeast over top and let sit for 5 minutes.
- Add 2 eggs and oil, mix till combined
- Then gradually add ﬂour stirring till it’s too thick, then knead
- Dough should be smooth and elastic do not need for more than three minutes.
- Coat a bowl at least 3 times as large as the dough with oil.
- Cover with a warm wet cloth and put in a warm area to proof.
- Punch down after thirty minutes. Repeat 3x then you can form your dough into buns or loafs.
- Let sit another 10minutes before baking.
- Bake until golden brown, you can rub some butter on the outside for a crispier crust. Let cool and your bread is ready to use.
|Bison Chuck||1 Lb|
|White Onion||1 Small|
|Minced Cloved Garlic||3|
|Beer (Your Favourite)||1 Can|
|Beef Stock||1 1/2 Cup|
- First of get a skillet pan and heat oil, add onion, garlic, Rosemary, sautéed until fragrant
- Add bison, brown on all edges to caramelize
- Put all into a roasting pan and then deglaze the pan with the beer, scrape the rest into the roasting pan and add stock and remaining beer
- Cover and let go for an hour and a half.
|Ketchup||1 1/2 Cup|
|Brown Sugar||1 Cup|
|Salt & Pepper||Dash Of Each|
|Chilli Flakes||3 Tbs|
|Apple Cider Vinegar||3 Tbs|
|Chili Powder||1/2 Tsp|
- Combine All, Let Sit 1/2 Hour
Coleslaw & Dressing
|Red Cabbage||1/2 Cup|
|Carrots Julienned||1/4 Cup|
|Green Onions||1/4 Cup|
|Yellow Pepper||1/4 Cup|
- Cut to your select sizing, combine together.
|Lime Squeezed||1 Lime|
|Chilli Flakes||1/2 Tsp|
|Pickled Ginger||30 ml|
|Salt & Pepper||To Taste|
- Combine all in a blender and blend till smooth Cuban sandwich Butter Whole grain mustard Sylvan star smoked Gouda ( or a local favourite near you) Pickles (homemade or store bought)
- Using your bread that you made spread some butter on the inside and outside, mustard on both inside prices, a layer of cheese, sliced pickles, pulled bison and another layer of cheese, put in a panini press and cook until it’s hot and golden. Cut in half and serve next to your coleslaw for a fresh spring and summer meal. Great with a cold beer.