This recipe will razzle dazzle your friends and family and become your new brunch favourite. To save time, braise the bison, bake the potato and roast the pepper on the day before, then it’s rock and roll the day of. Recommended with eggs of your choice, or a delicious side salad. –Chef Liana Robberecht
Braised Bison
| 1 c | bison steak cubes |
| canola oil for browning | |
| 1 | carrot, rough chop |
| ½ | onion, rough chop |
| 1 | celery stalk, rough chop |
| 1 | garlic clove, smashed |
| ¼ t | thyme |
| 2 whole | star anise |
| 2 | bay leaf |
| 1 c | red wine |
| water to cover |
Brown bison in a medium sized pot, then add the rest of the ingredients. Add enough water to cover the steak cubes. Cover with a lid then simmer until the cubes are fork tender approximately 3-4 hours (or longer). When tender and cool enough, pull apart with two forks into strands. Dispose of the braising liquid.
Bison Hash Cakes
| braised bison, shredded | |
| 1 | russet potato, baked, peeled, cooled and grated |
| 8 | green onion stalks, chopped finely (green part only) |
| ½ sm | white onion, sliced thinly |
| 2 T | garlic powder |
| 2 T | onion powder |
| 2 T | chipotle Tabasco |
| 1 T | Highwood Crossing canola oil |
| 1 | red pepper, roasted, seeded and diced |
| 1 | egg |
| 1 T | apple sauce |
| dash | salt and pepper |
| canola oil for frying |
Preheat oven 350ºF.
Mix all ingredients including the pulled bison together in a bowl. Divide into four and make four oval patties. Heat sauté pan and add canola oil. Place the bison hash cakes in the pan and cook for 2-3 minutes. Flip and repeat. Gently remove cakes, put on a sheet pan and cook in the preheated oven for 15 minutes. Remove from the pan, sprinkle with salt and serve.
Makes 4 cakes.