Paupiette de Bison Nakiska

Alberta Bison Association: A Taste of Alberta 1997

Quantity Ingredients Yield: 4 Portions

  • 4 x 180g 4 x 6 oz. Bison cutlets
  • 175 g total 6 oz. Wild mushrooms, sliced
  • Sweet peppers, cut in julienne strips
  • Shallots, minced Cilantro, chopped
  • Seasoned Flour
  • Salt and Pepper
  • 200 ml 7 oz. Bison demi-glaze
  • 30 ml 2 tbsp. Sour cream
  • 15 ml 1 tbsp. Honey mustard

Preparation method:

  1. Trim Bison. 
  2. If not already portioned, cut Bison into 180 g cutlets. 
  3. Sauté mushrooms, peppers, shallots and cilantro. 
  4. Arrange sautéed vegetable mixture evenly on seasoned cutlets. 
  5. Roll into cylinder shapes and secure with a toothpick. 
  6. Dredge in seasoned flour. 
  7. Sear Bison rolls in a pan on high heat until lightly browned on all surfaces. 
  8. Remove rolls from the pan and turn heat down to medium to deglaze pan with demi-glaze. 
  9. Return the Bison to the pan and simmer or bake just till the meat is tender. Be sure not to dry out Bison. 
  10. Remove Bison from the sauce and add sour cream and honey mustard. 
  11. Simmer sauce for 5 minutes. Strain sauce. 
  12. Arrange Paupiettes of Bison on a plate and nappe (top) with sauce.

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