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RECIPE OF THE MONTH
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Pulled Bison Salad
Chef Talia Syrie
The Tallest Poppy
This recipes takes some time, so plan to cook the roast a day ahead. Dill pickles and dijon mustard add a zesty flavour to the tender meat.
INGREDIENTS
Bison Rub
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
1/2 tsp oregano
1/2 tsp paprika
1 Tbsp brown sugar
1/2 tsp cumin
1/2 tsp ground coffee
Bison Roast
2 lbs local bison roast
2 cloves garlic
3 large onions
2 carrots, sliced
2 stalks celery, sliced
1/2 cup red wine
1/2 cup water
Bison Salad
2 cups pulled bison
3 Tbsp mayonnaise
1 Tbsp sour cream
2 cloves roasted garlic
2 medium dill pickles, finely chopped
1 Tbsp dijon mustard with seeds
1/2 yellow pepper, finely chopped
salt and pepper to taste
Mixed Green Salad
1 bag mixed greens
12 cherry tomatoes
1/2 red onion, sliced
METHOD
Bison Roast
1. In a bowl, combine rub ingredients. Rub over bison roast.
2. Make small slashes in roast, and insert garlic cloves.
3. Place roast in a slow cooker. Surround with quartered onions, sliced carrots and celery.
4. Add water and wine.
5. Cook for 4-5 hrs, until very tender. Refrigerate over night.
6. Using two forks, pull meat into shreds.
Bison Salad
1. In a medium bowl, mix together all ingredients with wooden spoon.
2. Place two ice cream-sized scoops on bed of mixed greens. Garnish with cherry tomatoes and red onions.
Yield: 2 servings
Chef Talia Syrie
The Tallest Poppy
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