Chef Peter Karamchand,
Buffalo Stone Café
This clever presentation combines the elements of a traditional roast dinner. Chef Peter uses honey produced by FortWhyte Farms. Pick up Prairie Lane Saskatoon Berry Topping from specialty food shops or the FortWhyte Alive gift shop. Bison tenderloin can be ordered from Toledo Foods, 2430 McGillivray Boulevard, 487-3340.
1 bison tenderloin
1 bunch beets
1 cup flour
3/4 cup milk
3/4 cup pan drippings
pinch thyme and tarragon
1 jar Prairie Lane Saskatoon Berry
salt and pepper
FortWhyte Farms honey
1. Preheat oven to 375 °F.
2. Season bison with salt and pepper and place in oven. Roast to desired doneness. Collect 3/4 cup pan drippings and set aside.
3. Toss beets in olive oil, honey, salt and pepper. Roast until tender.
4. In a bowl, combine flour, 1/2 tsp salt and herbs.
5. In a bowl, whisk eggs and milk until foamy. Stir in dry ingredients.
6. Pour some of the drippings into each cup of a mini muffin tin. Put in the oven for 10 mins.
7. Remove tin from oven and pour in batter filling cups halfway. Return to oven and bake for 15-18 mins.
8. Serve with Saskatoon berry topping.
Yield 6 servings