This dish won First place in our Bison Chef Challenge in 2015
Chef Kristin Sherlock
Buns
Warm Water | 2 Cups |
White Sugar | 1/2 Cup |
Active Dry Yeast | 2 Tbs |
Eggs | 2 Full |
Oil | 6 Tbs |
White Flour | 7 1/2 Cups |
Instructions
- 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.
Pulled Bison
Bison Chuck | 1 Lb |
Oil | 1 Tbs |
White Onion | 1 Small |
Minced Cloved Garlic | 3 |
Rosemary | 1 Sprig |
Beer (Your Favourite) | 1 Can |
Beef Stock | 1 1/2 Cup |
Instructions
- 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.
Barbecue Sauce
Ketchup | 1 1/2 Cup |
Brown Sugar | 1 Cup |
Salt & Pepper | Dash Of Each |
Worcestershire | 1 Tbs |
Chilli Flakes | 3 Tbs |
Apple Cider Vinegar | 3 Tbs |
Chili Powder | 1/2 Tsp |
Instructions
- Combine All, Let Sit 1/2 Hour
Coleslaw & Dressing
Red Cabbage | 1/2 Cup |
Carrots Julienned | 1/4 Cup |
Green Onions | 1/4 Cup |
Cilantro | 1 Tbs |
Yellow Pepper | 1/4 Cup |
Instructions
- Cut to your select sizing, combine together.
Dressing
Mayo | 1/2 Cup |
Honey | 2 Tbs |
Lime Squeezed | 1 Lime |
Chilli Flakes | 1/2 Tsp |
Pickled Ginger | 30 ml |
Salt & Pepper | To Taste |
Instructions
- 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.
Click below to find more great bison recipes
http://bisoncentre.com/consumers/recipes/
http://canadianbison.ca/consumer/On_The_Menu/recipe-archive.aspx