Jul 09 2026
Restaurants›Bonterra Trattoria›4th Course Recipe

4th Course Recipe

Inspired by Bonterra Trattoria
Time3h
Serves4

bison duo of short rib and tenderloin, apple, parsnip, soft polenta, orange gremolata

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Ingredients

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Bison

Vegetables

Polenta

Gremolata

Method

Prepare the Bison

  1. 1

    Sear the Short Rib

    Preheat the oven to 300°F (150°C). Season the bison short rib with salt and pepper. Heat olive oil in a heavy oven-safe pot over medium-high heat. Sear the short rib on all sides until browned, about 3-4 minutes per side. Remove and set aside.

  2. 2

    Cook the Tenderloin

    Season the bison tenderloin with salt and pepper. In the same pot, add a bit more olive oil if necessary and sear the tenderloin on all sides for 2-3 minutes. Remove and set aside.

  3. 3

    Braise the Short Rib

    Add a splash of water to deglaze the pot, scraping up any browned bits. Return the short rib to the pot, cover, and place it in the oven. Cook for 2-3 hours until tender.

Prepare the Vegetables

  1. 4

    Cook Parsnips

    In a medium saucepan, cover the diced parsnips with water and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain and set aside.

  2. 5

    Sauté Apples

    In a skillet, add a little olive oil and sauté the diced apples until just softened, about 5 minutes. Combine with the cooked parsnips.

Prepare the Polenta

  1. 6

    Cook Polenta

    In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal and cook over low heat, stirring frequently until thickened, about 15-20 minutes. Stir in butter and Parmesan cheese, mixing well.

Make the Gremolata

  1. 7

    Combine Gremolata Ingredients

    In a small bowl, mix together the orange zest, minced garlic, and chopped parsley. Set aside.

Plate the Dish

  1. 8

    Assemble and Serve

    On a plate, place a generous scoop of polenta, top with the parsnip and apple mixture, and then place the sliced bison tenderloin and braised short rib on top. Finish with a sprinkle of the orange gremolata.

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