Grilled Escalope of Bison Salad

Alberta Bison Association: A Taste of Alberta 1997

Quantity Ingredients Yield: 4 Portions

  • 4x60 g slices 4 x 2 oz. Bison shoulder

Marinade

  • 8 Juniper berries
  • 65 ml 3 oz. Red wine
  • 5 ml 1 tsp. Black pepper
  • 5 ml 1 tsp. Salt
  • 5 ml 1 tsp. Rosemary
  • 15 ml 1 tbsp. Onion, fine dice
  • 1 Shallot, fine dice
  • pinch Dried chili flakes

Dressing

  • 15 ml 1 tbsp. Sun-dried tomato
  • 15 ml 1 tbsp. Fresh basil, chopped
  • 5 ml 1 tsp. Dijon mustard
  • 5 ml 1 tsp. Worcestershire sauce
  • Juice of half lemon
  • 5 ml 1 tsp. Thyme
  • 15 ml 1 tbsp. Red wine vinegar
  • 90 ml 1/3 cup Olive oil
  • 1 Egg yolk
  • 4 Cucumber strips, cut lengthwise
  • 4 portions Exotic greens (baby greens

Preparation Method

  1. Prepare marinade and put slices of Bison ( escalope ) in marinade for 24 hours.
  2. For dressing, combine all ingredients except egg yolk. Mix in blender until smooth.
  3. Place egg yolk in clean blender. Slowly add dressing mixture to egg yolk while mixing until emulsified.
  4. Remove escalopes from marinade. Pat dry and sear slices in a hot pan to med-rare.
  5. To plate salad, wrap each portion of greens with cucumber slice. Slice the Bison escalopes into 6 or so strips and arrange on either side of lettuce ring. Garnish with lemon zest and add vinaigrette dressing.

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