Bison Meat Indiana - Bison Cooking TipsFrom Chef Patricia A. Belaire (Colorado Culinary Academy) and Chef Mike Wills (Kitchen Table Cooking School)

  • Spinach Salad with Red Camper’s Deliciousness Whiskey – Peach Vinaigrette, Goat Cheese and Toasted Walnuts
  • Pan Seared Bison Fillet with Roasted Green Chili Potato Purée and Maple Nut Brown Beer – Mushroom Demi Glace
  • Baby Spinach Salad with Red Camper’s Deliciousness Colorado Whiskey – Peach Vinaigrette

Serves 2

Ingredients:
Salad:

  • 2 C. Baby Spinach, dried and stored chilled

Vinaigrette:

  • 1 oz. Red wine vinegar
  • 1/8 oz. Dijon mustard
  • ½ oz. Red Camper’s Deliciousness Colorado Whiskey – Peach jam
  • ¼ tsp. Salt
  • Black pepper, to taste
  • 3 oz. Oil

Topping:

  • 2 oz. Goat cheese, crumbled
  • ½ oz. Walnuts, toasted, chopped

Method:

  1. Emulsify vinaigrette ingredients in a blender- reserve
  2. Dress spinach with vinaigrette, adjust salt/pepper
  3. Plate and top with cheese and nuts

Bison Fillet with Maple Nut Brown Beer – Mushroom Demi Glace and Potato Purée with Roasted Anaheim Chilies

Ingredients:

  • 1 lb. Baking potatoes, medium starch and mealy like Idaho
  • ¾ C. Cream or milk, hot
  • 2 oz. Butter (cut into ½ inch cubes left at room temp)
  • Salt and pepper to taste
  • 2 oz. Roasted Anaheim chilies or Poblano or a blend, small diced

Roux:

  • 1 oz. Flour
  • 1 oz. Butter
  • 2 ea. 8-0z Bison fillet

Sauce:

  • 1 oz. Olive oil
  • 1 oz. Unsalted butter
  • 1 ea. Shallot, diced (or onion)
  • 2 ea. Garlic cloves, minced
  • ¼ lb. Cremimi mushrooms, thinly sliced
  • ¼ C. Tommy Knockers Maple Nut Brown Ale
  • 1 C. Beef stock, or more if needed
  • 1 Tbsp. Heavy cream or cold butter chunks
  • Salt and pepper, as needed

Method and Technique:
Purée:

  1. Peel and cut potatoes into 1” cubes. Place in a pot of cold water
  2. Bring water and potatoes to a boil, then add salt. Reduce to simmer and cook until tender. Be careful not to hydrolyze (saturated with water) the product by over cooking
  3. Drain the potatoes, then place on a sheet pan and dry them in a 350º oven for a few minutes
  4. Purée in a food mill or ricer; then pass through a tamis for a super fine purée
  5. Flavor with hot cream or milk, room temperature butter, and roasted chilies
  6. Season with salt and pepper
  7. Hold in bain marie or finish potatoes to order over the stove by adding the above ingredients
  8. Serve

Roux:

  1. Combine flour and butter in a pan. Melt. Cook to blonde

Bison:

  1. Season bison fillets and season both sides with salt and pepper
  2. In a medium saucepan, heat the olive oil over high heat. Once hot, add the bison and sear until golden brown, about 3 to 4 minutes per side. Remove from the pan – Finish cooking in oven to 130˚F internal temp.
  3. Reduce the heat of the pan to medium and add the butter
  4. Once melted, add the shallots and the garlic and sauté until translucent
  5. Then add the mushrooms and sauté the until the liquid is evaporated and the mushrooms are tender, about 8 minutes
  6. Deglaze the pan with the beer by adding it to the pan while scraping up the browned bits. Reduce the beer by half
  7. Then add the beef stock to the pan and simmer on low
  8. Add ½ of the roux and bring sauce to a boil
  9. Finish with cream or cold butter
  10. Adjust seasoning

Courtesy of National Bison Association (NBA) www.bisoncentral.com

Official link to article: https://www.bisoncentral.com/bison-recipes/national-bison-association-annual-benefit-dinner