Herbed Tenderloin
Ingredients
1 bison tenderloin (4-5 lbs/ 2 kg)
2 cloves garlic, minced
2 onions, finely chopped
1 tbsp Dijon mustard
1 tbsp red wine vinegar
½ cup olive oil
1 tbsp each of dried basil, thyme and rosemary, crushed
1 tsp pepper
Method
Place tenderloin in a shallow glass container or re-sealable plastic bag. Combine remaining ingredients; pour over meat. Cover container or seal bag; refrigerate overnight, turning occasionally. Drain and discard the marinade. Griddle tenderloin, uncovered, over medium heat for 15 mins, turning frequently. Cover and continue to griddle for 10 to 15 minutes or until meat reaches desired colour. Stand for 10 minutes before serving in slices.
Slow Cook Bison in Wine
Ingredients
Serves 6
1kg/2¼lbs boneless bison blade steak cut into 2ins/5cm cubes
125ml/4 fl oz hot water
284ml/10fl oz beef bouillon
284ml/10fl oz cream of mushroom soup
275g/10oz mushroom
1 x 42g/1 x 1 ½ oz envelope of onion soup mix
125ml/5fl oz red wine
Method
Place bison cubes in a slow cooker. MIx bouillon powder into a stock, add soup, mushroom pieces, soup mix and wine and stir everything together. Pour mix over the bison cubes. Cover and cook on low for 7 to 9 hours or on high for 3½ to 4½ hours. When cooked, serve with mashed veg.
Bison Meatballs
Ingredients
900g/21bs ground Bison meat
2 eggs, slightly beaten
250g/8oz shredded hard
mozzarella cheese
½ cup dry breadcrumbs
4oz chopped onion
2 tbsp grated Parmesan cheese
1 tbsp ketchup
2 tsp Worcestershire sauce
1 tsp Italian seasoning
1 tsp basil
½ tsp pepper
Method
Combine all ingredients in a bowl. Shape into 1ins/2.5 cm meatballs. Place on a rack in a shallow roasting pan and bake at 180C/Gas 4 for 10-15 minutes. Sauce: 2 cups ketchup, 2 tbsp cornflour, 12oz/370ml apple jelly and 12oz/370ml redcurrant jelly.
Combine ketchup and cornflour in the roasting pan. Stir in jellies. Add the meatballs. Cover and bake 20-30 minutes.
