Poached Bison Appaloosa Salad

A Taste of Alberta 1997 - Alberta Bison Association

Dressing Ingredients, Yield: 4

  • 30 ml 2 tbsp. Shallots, diced fine
  • 1 stalk Green onion, chopped fine
  • 1 clove Garlic, minced
  • 30 ml 2 tbsp. Dill mustard
  • 65 ml 4 tbsp. White wine vinegar
  • 130 ml ½ cup Roasted garlic oil
  • 15 ml 1 tbsp. Mint, chopped
  • Salt and pepper (to taste)
  • 160 g 5 oz. Bison inside
  • 1 L 1 qt. Court bouillon
  • 160 g 6 oz. Acorn squash
  • 125 ml ½ cup Appaloosa or Pinto beans
  • 1 stalk Green onion, chopped
  • 1 small Carrot, medium diced
  • 1 Tomato, seeded and medium chopped
  • 4 portions Assorted baby greens
  • 50 ml 3 tbsp. Blueberries (fresh, dried or frozen)
  • Edible flowers (optional)
  • Fresh basil (optional)

Preparation Method:

  1. To prepare dressing, combine all ingredients for dressing and let stand for at least 30 minutes.
  2. Poach Bison inside in the cold court bouillon. Once done set aside until later. Slice thinly for plating when necessary.
  3. Slice peeled Acorn squash into ¼ inch thick slices and blanch them. Cool and set aside for plating.
  4. Simmer pre-soaked beans until just tender. Drain and cool.
  5. Combine chilled beans, green onion, carrot, tomatoes and part of dressing. Season to taste.
  6. On chilled plates, arrange the sliced poached Bison on top of the baby greens. Complement with bean salad and some slices of the squash attractively arranged on the sides.
  7. Drizzle some dressing on the Bison and sprinkle with blueberries.
  8. Garnish with edible flowers and /or fresh basil if desired.

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