Bison Recipe

Preparation Steps

1. 1

   Prepare the Golden Beets

   Preheat your oven to 400°F (200°C). Wrap the golden beets in aluminum foil and roast in the oven for about 45-60 minutes, or until tender. Once cooked, peel and slice them.

2. 2

   Make the Vidalia Onion Soubise

   In a saucepan, sauté the chopped Vidalia onion in olive oil over medium heat until translucent. Add the heavy cream and bring to a simmer. Cook for about 15 minutes, then blend until smooth. Season with salt and pepper.

3. 3

   Grill the Shiitake Mushrooms

   Toss the shiitake mushrooms with olive oil, salt, and pepper. Grill them over medium heat until tender and slightly charred, about 5-7 minutes.

4. 4

   Cook the Pole Beans

   Blanch the pole beans in boiling salted water for 3-4 minutes until bright green and crisp-tender. Drain and set aside.

5. 5

   Prepare the Brandy Veal Reduction

   In a saucepan, combine the brandy and veal stock. Bring to a boil and reduce heat to a simmer. Cook until the mixture is reduced by half, about 15-20 minutes. Season with salt and pepper.

6. 6

   Prepare the Sunchoke Chips

   Using a mandoline, slice the sunchokes thinly. Rinse and pat dry. Heat oil in a frying pan over medium heat and fry the sunchoke slices until golden and crispy. Drain on paper towels and season with salt.

7. 7

   Cook the Bison

   Season the bison steaks with salt and pepper. Grill or pan-sear them over high heat for about 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.

8. 8

   Plating

   On each plate, place a portion of the Vidalia onion soubise, top with sliced bison, and arrange the golden beets, grilled shiitake mushrooms, and pole beans around. Drizzle with brandy veal reduction and garnish with sunchoke chips.