Bisonte Recipe

inspired by

@tavernetta

Sep 23 2024

•

50m

•

Serves 4

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Recipe information

Make Bisonte in just 50m. Bison Involtini, Rutabaga, Napa Cabbage

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Preparation

1. Prepare the Rutabaga

Peel and cube the rutabaga. Boil in salted water until tender, about 15-20 minutes. Drain and mash with olive oil, salt, and pepper. Set aside.

2. Prepare the Bison Involtini

Slice the bison steak thinly against the grain. Place a slice of prosciutto on each piece of bison, season with salt, pepper, and thyme. Roll tightly and secure with toothpicks.

3. Sauté the Napa Cabbage

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped Napa cabbage and cook until wilted, about 5-7 minutes. Season with salt and pepper.

Cooking

4. Cook the Bison Involtini

In the same skillet, add the bison involtini and cook for 3-4 minutes on each side until browned and cooked through. Remove toothpicks before serving.

Serving

5. Plate the Dish

On a plate, spread a layer of mashed rutabaga, top with sautéed Napa cabbage, and place the bison involtini on top. Garnish with fresh thyme if desired.

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