Joe Dokuchie,
Tavern In The Park
Your hands are the best tool when preparing the bison with the herb oil and mustard.
Ingredients
Seared bison
4 (4 oz) bison tenderloin
1 cup toasted breadcrumbs (seasoned with butter, thyme, rosemary, garlic)
1 tsp dijon mustard
Seasoning salt, to taste
Pickled onions
3 whole red onions
1/2 cup sugar
1/2 cup white vinegar
1 tsp salt
Peppercorn sauce
1 tsp canola oil
1 tsp coarse ground black peppercorns
1 tsp green peppercorns
1 pinch chiles
1/4 cup red wine
2 cups beef demi-glace
1 Tbsp whipping cream
1 Tbsp cold butter
Method
Seared bison
- Season bison with seasoning salt.
- Rub meat with dijon mustard and roll in seasoned breadcrumbs.
- Sear in a medium hot pan on all sides until medium rare.
- Cut into thin slices.
Pickled red onions
- Slice onions thinly on mandolin.
- Place in a stainless steel pan with sugar, white vinegar and salt. Cook until most of the liquid has evaporated and the onions become syrupy.
Peppercorn sauce
- Bring a small saucepan to medium high heat. Add canola oil, black and green peppercorns, and the chiles. Add red wine and reduce by two thirds.
- Add demi-glace. Bring to a boil. Add whipping cream.
- Adjust seasoning and bring to a boil again.
- Whisk in cold butter and serve.
- Garnish finished plate with fresh herbs.
Yield 4 servings