Executive Chef Jason Gower,
Delta Winnipeg’s Blaze Bistro
Elk and bison can be found at more and more local butchers and specialty food stores. Both are considered game meat and as such are extremely lean. Thus, the longer you cook them, the tougher they become. Chef Jason suggests cooking this duet medium rare.
The charcoal grilled meat of the bison and bold flavour of the elk are contrasted nicely by the sweetness of the chutney. Garlic rises as a middle note and heat from the chile flakes lingers on the palate at the finish.
Ingredients
Bison and elk
340g portion each of bison and elk tenderloin (85 g each, per person)
Tomato chutney
2 large tomatoes, diced
1 Tbsp garlic, chopped
1/4 cup red onion, chopped
3 Tbsp green onion, chopped
1 tsp chile flakes
1/4 cup vinegar
2 tsp sugar
2 tsp vegetable oil for sautéing
Method
Bison and elk
- Preheat BBQ or grill to 350°F.
- Slice bison and elk tenderloin each into four equal portions.
- Grill elk and bison portions until medium-rare, approximately 5-8 minutes. Turn once at 3 minutes. Remove from heat and keep
warm.
Tomato chutney
- In a small saucepan (do not use non-stick) over medium-high heat, sauté tomato, garlic and red onion in oil for 2 minutes.
- Add vinegar and sugar and reduce heat to medium. Then simmer for five minutes, stirring occasionally.
- Remove from heat and add green onions.
Assembly
- Arrange a portion of bison and a portion of elk on a warmed plate.
- Spoon chutney over top meat.
- Serve with baby potatoes and a selection of vegetables.
Yields 4 servings
