Jul 09 2026
Restaurants›River Café›Rangeland Bison Striploin Recipe

Rangeland Bison Striploin Recipe

Inspired by River Café
Time1h 30m
Serves4

ALberta Barley Risotto, Saskatchewan Chantrelles Swiss Chard, Bone Marrow Vinaigrette

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Ingredients

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Rangeland Bison Striploin

Alberta Barley Risotto

Saskatchewan Chanterelles

Swiss Chard

Bone Marrow Vinaigrette

Method

Prepare Bison Striploin

  1. 1

    Season and Sear

    Season the bison striploin with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Sear the bison on both sides for about 3-4 minutes until browned. Cook to desired doneness, then let rest.

Make Alberta Barley Risotto

  1. 2

    Sauté Aromatics

    In a pot, heat olive oil and butter over medium heat. Add onion and garlic, and sauté until softened.

  2. 3

    Cook Barley

    Stir in pearl barley and cook for 2 minutes. Gradually add chicken broth, one ladle at a time, stirring frequently until absorbed before adding more. Cook until barley is tender.

  3. 4

    Finish Risotto

    Stir in grated Parmesan cheese and season with salt and pepper. Keep warm.

Sauté Saskatchewan Chanterelles

  1. 5

    Cook Mushrooms

    In a skillet, melt butter over medium heat. Add chanterelles, salt, and pepper. Cook until golden brown, about 5-7 minutes.

Sauté Swiss Chard

  1. 6

    Sauté Greens

    In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add Swiss chard and cook until wilted, about 3-4 minutes. Season with salt and pepper.

Prepare Bone Marrow Vinaigrette

  1. 7

    Mix Vinaigrette

    In a bowl, whisk together roasted bone marrow, red wine vinegar, olive oil, Dijon mustard, and season with salt and pepper to taste.

Plate and Serve

  1. 8

    Serve

    On a plate, serve a portion of barley risotto, top with sliced bison striploin, sautéed chanterelles, and Swiss chard. Drizzle with bone marrow vinaigrette and enjoy.

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