Grilled Bison Skewers Teepee on a Hazelnut breaded Brie Salad

A gourmet recipe from Anthony's Restaurant in Jasper, Alberta


  • 3x 1oz slices of lean bison(marinated in cranberry juice and honey)
  • 1.5 oz brie cheese
  • 2 oz ground roasted hazelnut
  • 2 oz mix organic lettuces
  • 1 oz cranberry dressing
  • 3 skewers


  1. Place each piece of Marinated bison on three 8” bamboo skewers (One piece on each skewer). 
  2. Cut Brie length wise into two circular pieces and bread them in the ground-roasted hazelnut. In a hot frying pan quickly sear both sides of the breaded Brie in olive oil. 
  3. Grill mark bison skewers on both side (careful not to over cook).
  4. Place your organic salad in the middle of the plate, add dressing. Set the bison skewers in a teepee style over the salad with the Brie on top. 
  5. Serve with fresh fruit slices and grilled pita bread!!! 

Cranberry dressing

  • ½ cup cranberries 
  • ¼ cup raspberry vinegar 
  • ¼ cup olive oil 
  • ¼ cup orange juice 
  • 2 table spoons brown sugar 
  • dash of fresh crushed black peppercorns 


  1. Combine berries, vinegar, orange juice and sugar in a small pot. Bring to a simmer and reduce volume by 1/3. 
  2. Using a hand held mixer or blender; add olive oil and pepper to puree together. 
  3. Leave at room temperature.

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