Chef Robert Duehmig,
The Chocolate Shop
This lean game meat is given succulent juiciness from the black bean sauce which brightly accents the root vegetables for a classic pan-fried prairie entrée.
Ingredients
Black Bean Sauce
1/2 cup dried black beans (pre-soaked overnight and drained)
2 cups chicken stock
1 tsp fresh ginger, chopped
1 garlic clove, chopped
2 Tbsp red wine vinegar
Stir-Fry
10 oz bison (rib‑eye strips)
4 tsp sesame seed oil
12 small carrots, blanched
1 small turnip, turned and blanched
6 small potatoes, turned, blanched and oven browned
Method
Sauce
- Simmer all sauce ingredients in pot until black beans are cooked. Let reduce to half its original quantity, approximately 30 min.
- Pour contents into food processor and blend to smooth.
Stir-Fry
- Heat non-stick pan and add sesame seed oil. Add the bison strips and sauté to desired level of doneness.
- Add potatoes, carrots and turnips.
Assembly
- For ease of handling invert cake onto cake circle. Refrigerate 1 hour.
- Cut cake into three layers. Spread mousse approximately 1/2″ thick between each layer.
- Using spatula, cover sides and top with about 2 Tbsp ganache (called a crumb coat, this seals in cake crumbs for a smooth finish). Refrigerate 5 min to set crumb coat.
- Pour remaining ganache onto centre of cake. Spread with spatula, using big strokes to create an even coating. Refrigerate.
To Serve
- Place on plate or serving pan. Drizzle approximately 2 tsp of sauce over top.
- Garnish with sprig of sweetgrass, if desired.
Yields 2 servings