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.
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
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
1. Simmer all sauce ingredients in pot until black beans are cooked. Let reduce to half its original quantity, approximately 30 min.
2. Pour contents into food processor and blend to smooth.
1. Heat non-stick pan and add sesame seed oil. Add the bison strips and sauté to desired level of doneness.
2. Add potatoes, carrots and turnips.
1. For ease of handling invert cake onto cake circle. Refrigerate 1 hour.
2. Cut cake into three layers. Spread mousse approximately 1/2″ thick between each layer.
3. 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.
4. Pour remaining ganache onto centre of cake. Spread with spatula, using big strokes to create an even coating. Refrigerate.
1. Place on plate or serving pan. Drizzle approximately 2 tsp of sauce over top.
2. Garnish with sprig of sweetgrass, if desired.
Yield 2 servings