Seared Bison on Wild Greens/Field Relish

Alberta Bison Association: A Taste of Alberta 1997

Quantity Ingredients Yield: 4 Portions

  • * 450 g 1 lb. Bison inside round

Marinade

  • 90 ml 3 oz. Dry Sherry
  • 15 ml 1 tbsp. Fresh rosemary
  • 15 ml 1 tbsp. Fresh garlic
  • 15 ml 1 tbsp. Fresh thyme
  • 15 ml 1 tbsp. Fresh oregano
  • 5 ml 1 tsp. Crushed peppercorns
  • 250 ml 1 cup Olive oil

Dressing

  • 4 cloves Fresh garlic
  • 130 ml ½ cup Olive oil
  • 130 ml ½ cup Balsamic vinegar
  • 5 ml 1 tsp. Dijon mustard
  • Salt and Pepper

Relish

  • 150 ml 2/3 cup Pinto beans (pre-soak)
  • 1 Tomato, med. diced
  • 15 ml 1 tbsp. Cilantro, chopped
  • 15 ml 1 tbsp. Parsley, chopped
  • 20 ml 4 tsp. Apple cider vinegar
  • 60 ml ¼ cup Onion, fine dice 15 ml 1 tbsp. Sugar
  • 5 ml 1 tsp. Cracked pepper
  • 5 ml 1 tsp. Salt
  • 4 portions Wild greens

Preparation Method

  1. Prepare marinade and add Bison. Refrigerate overnight (24 hours).
  2. Remove Bison from marinade and sear in a very hot pan.
  3. Place in oven at 300° F and roast to desired doneness.
  4. Chill before slicing.
  5. Cook Pinto beans in 600 ml of cold salted water until tender.
  6. Drain and rinse under cold water.
  7. Mix remaining relish ingredients.
  8. Add to the beans and marinate for 2 hours.
  9. Adjust seasoning if necessary.
  10. Prepare dressing by combining all ingredients and whisking together.
  11. Arrange greens on plates. Thinly slice Bison on a diagonal and place slices in a fan shape next to greens. Drizzle dressing over Bison and greens. Divide bean relish equally on plates and serve. Garnish appropriately.