Chef Mandel Hitzer
deer & almond
A dark rich stock is the succulent, robust essence of this dish. Chef’s tip is to make it over 3 days to let the flavours deepen. Be sure to have some crusty bread on hand on day 3 to sop up the goodness.
12 oz Bison Ribeyes, divided into 4 portions
1 small can tomato paste, divided
¼ cups honey, divided
¼ cup olive oil, divided
12 beef bones with marrow
1 bottle of fine red wine
3 L water
8 chicken carcasses
4 stalks celery
3 pork hocks
1 bunch thyme
3 sprigs rosemary
6 bay leaves
1 head of broccoli
½ cup butter
¼ cup white cheddar
salt & pepper to taste
1. Day 1: Pre heat oven to 450˚F. Mix together 1 Tbsp each of honey, tomato paste, and olive oil. Rub beef bones with mixture.
2. Roast bones for about 45 minutes, until very dark in colour
3. Transfer to a stockpot and add all the wine and water.
4. Simmer for 5 hours.
5. Strain and cool in the refrigerator overnight.
6. Day 2: Mix together 1 Tbsp each of honey, tomato paste, and olive oil. Rub mixture on chicken bones and roast in a 450˚F oven until golden brown, 30-40 minutes.
7. Transfer chicken bones to a stockpot and pour the prepared beef stock over top.
8. Simmer for 3-4 hours. Strain and cool.
9. Day 3: Mix remaining honey, tomato paste, and olive oil and toss with onions, carrots, and celery. Roast vegetables at 450˚F for 45 minutes, until caramelized.
10. Meanwhile, pour previously prepared stock over pork hocks. Simmer for 1 ½ hours.
11. Add the roasted vegetables, bay leaves, and herbs to the pork.
12. Simmer for 2 additional hours, then remove from the heat.
13. Cool, then refrigerate until cold.
14. Skim the layer of fat off the top. You should have something that looks like jello.
1. Put broccoli and butter in a pressure cooker for 10 min at 13 psi.
2. Puree and add cheese.
3. Season to taste with salt and pepper.
4. Sear, grill or sous vide the bison ribeyes to your preferred doneness and let rest for 6 minutes before serving.
Gently heat sauce and pour onto plate. Slice bison and garnish with a dollop of sour cream and broccoli puree. Blanch the gui lan for 40 seconds, season with a pinch of salt, and add it to the plate
Yield 4 servings