Head Smashed in Bison Dip

This delicious recipe for a Bison sandwich is sure to satisfy your guests.

Ingredients & Method For One Sandwich:

  1. 3 oz shaved roast bison top round
  2. 2 oz thinly sliced applewood smoked cheddar
  3. 1/4 cup beer braised onions
  4. 1 tbsp rosemary mayonnaise
  5. 1 herb foccacia bun
  6. 1/2 cup horseradish jus

Roast Bison:

  1. Rub trimmed top round with kosher salt, freshly ground black pepper and finely chopped rosemary. 
  2. Roast at 325 F until medium (145 F), about 1 1/2 hours.

Rosemary Mayo:

  1. Mix 1 tsp fresh chopped rosemary with 1 tbsp mayonnaise.
  2. Season with salt and pepper.

Horseradish Jus:

  1. Using the trim from the top round, make a bison stock and reduce by half. 
  2. Add horseradish, salt and pepper to taste.

Beer Braise Onions:

  1. Saute thinly sliced white onion over medium heat until golden brown. 
  2. Add 1 cup beer and cook until the beer is almost evaporated. Cool.

Assemble the Sandwich:

  1. Cut the herb bun in half lengthwise and spread with the rosemary mayo. 
  2. Top with bison, onions and cheddar. 
  3. Using a Panini grill or sandwich press, grill until cheese is melted.
  4. Serve with warm jus for dipping.

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