Bison, also known as buffalo, is a highly nutrient dense food because of the proportion of protein and minerals in relation to its caloric value. One pound of ground bison, in fact, contains 34 grams of protein, while its fat, cholesterol and calorie levels are lower than other popular meats. Courtesy of Mark McEwan for Memory Morsels.
Directions for: Coffee and Cocoa-Rubbed Bison with Blueberry-Shallot Chutney
Ingredients
Coffee and Cocoa-Rubbed Bison1 whole bison tenderloin, cleaned and tied (substitute: beef tenderloin)
2 Tbsp Coffee and Cocoa Rub (see recipe)
6 heapings tabelspoons Blueberry-Shallot Chutney (see recipe)
3 Tbsp extra virgin olive oil
1 Granny Smith apple
1 Tbsp kosher salt
Coffee and Cocoa Rubcup espresso beans, ground
cup cocoa
cup brown sugar
1 Tbsp paprika
1 tsp cinnamon
1 tsp cayenne
Blueberry-Shallot Chutney1 Tbsp extra virgin olive oil
4 shallots, peeled and minced
1 lb(s) bluerries
2 Tbsp sherry vinegar
1 Tbsp Vin cotto
1 Tbsp kosher salt
cup golden brown sugar
cup water
cup dry sherry
1 Tbsp salt
tsp cinnamon
Directions
Coffee and Cocoa-Rubbed Bison1. Let bison rest at room temperature for 30 minutes, then pat dry.
2. Rub lightly with 2 tbsp of extra virgin olive oil, sprinkle on all sides with rub and season with salt. Heat the remaining 1 tbsp of oil in a skillet on medium high heat and sear the bison until nicely coloured, approx.. 5-6 minutes.
3. Transfer bison to a rack in a roasting pan and roast about 45 minutes until internal temperature is 120F. Remove from the oven and rest for 10 minutes under the foil, the internal temperature should be 125F-130F.
4. Carve bison and top with a generous spoonful of warm chutney.
Coffee and Cocoa Rub1. Combine all ingredients thoroughly. Yield: Approx. 1 cup.
Blueberry-Shallot Chutney1. Combine shallots and oil in a saucepot and saute on low until golden brown, approx. 15 minutes. Add remaining ingredients and simmer for about 45 minutes until reduced and glossy.
See more: Main, Dinner, Beef, Gourmet