Chef/Owner Craig Guenther,
The Market 520
Ingredients
Chicken mousse
3 strips bacon, finely chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 Tbsp chives, finely chopped
2 large boneless, skinless chicken breasts
1 egg
2 tsp butter
1 Tbsp cream
Salt, to taste
Bison Tenderloin
6-inch length centre cut of bison loin, cut lengthwise
Salt, to taste
Port infused prunes with bison au jus
1/2 small onion, chopped
1 clove garlic
1 cup bison stock
1 rosemary sprig
1 cup & 1 Tbsp red wine
1 cup water
3-4 prunes marinating in port
Smoked red onion compote
2 tsp butter
1 large red onion, cut into thin slivers
1/2 cup red wine
1 cup & 1 Tbsp sugar
1 Tbsp liquid smoke
Salt, to taste
Asparagus and potato puree with truffle oil
1 bunch asparagus, use only centre of the stalk
2 russet potatoes, peeled
1/4 cup butter
Truffle oil, to taste
Salt, to taste
Rum, to taste
Method
Chicken mousse
1. In a small pan, sauté bacon, onion, garlic and chives.
2. In a small food processor, add chicken and chop until fine. Add egg and blend. Add butter, cream and salt and blend well.
3. Remove mixture from food processor. In a bowl, add bacon mixture to chicken mixture, mixing well.
4. Chill mousse until it thickens.
5. On a piece of plastic wrap large enough to wrap around the bison loin, spread out the mousse evenly.
Bison Tenderloin
1. Preheat oven to 350˚F.
2. In a pan at high heat, sear bison tenderloin. Season with salt. Cool.
3. Place meat in centre of sheet of mousse. Roll meat in chicken mousse, keeping plastic wrap on. Seal seam and ends.
4. Wrap with foil and bake in the oven for 20-25 minutes until meat has an internal temperature of
145˚F.
5. Let rest ten minutes before slicing.
Port infused prunes with bison au jus
1. In a medium pan on medium heat, add onion, garlic, bison stock, rosemary, wine and water. Reduce for 1 hour.
2. Strain, and add prunes. Simmer for 1 hour. Consistency should be thinner than a thick gravy.
Smoked red onion compote
1. In a pan, melt butter and sauté onion until soft and tender.
2. Add half of red wine and reduce until gone.
3. Add sugar and remaining red wine. Continue to reduce until thick like a jam.
4. Add liquid smoke and season with salt.
Asparagus and potato purée with truffle oil
1. Boil the asparagus and potatoes until soft. Add to food processor and purée until smooth.
2. Add butter, truffle oil, salt and rum to taste.
To serve
1. Spoon bison au jus on plate. Place two slices of chicken mousse wrapped bison atop sauce. Use small servings of potato purée, port infused prunes, and onion compote to garnish.
Yield 4 servings