Bison & Plating Method with Coconut Green Curry Sauce

Marinated bison flank steak with a special sauce. 2002 Culinary Competition Participant

Ingredients

  • 6 portions marinated bison flank steak
  • 2 cups coconut green curry sauce (see below)
  • 6 cups blanched thai noodles
  • 2 cups peanut sauce (see below)
Method
  1. In a medium pot, heat coconut green curry sauce, add in thai noodles and cook until hot (1-2 minutes)stirring well. Keep warm until ready to serve.
  2. On your grill, cook bison until medium (5-6 minutes). Remove from gill and slice on the bias.
  3. To plate:
    1. In 6 large bowls, divide the noodles evently, top with bison and serve with peanut sauce.
    2. Your favorite vegetable and merlot may be served with this as well.
Thai Peanut Sauce, Yield 1 Litre
  • 1 1/2 cups peanut butter
  • 1/3 cup lemon juice
  • 1/3 cup brown sugar
  • 2/3 cup soya sauce
  • 1 cup water
  • 1/4 cup fine chopped red pepper
  • 1 green onion - fine chopped
  • 2 Tbsp. chopped fresh cilantro
  • 1/8 tsp. cayenne pepper 1/8 tsp. black pepper
  • 1/4 tsp. salt
Method
  1. Place all ingredients in a medium sized pot. On low heat, mix until everything is incorporated being careful not to burn it.
  2. Once everything is incorporated, remove it from the heat. It is ready to serve over your favorite bison steak.
Coconut Green Curry Sauce
  • 1 can coconut milk
  • 1/2 cup whipping cream
  • 1 tsp. green curry paste
  • 1 tsp. coconut compound
Method
  1. Mix all ingredients together.