Rose of Marinated Brimstone Bison Salad

Avery special dish.

Quantity Ingredients Yield: 4 Portions

  • 400 g 14 oz. Bison, inside round

Marinade

  • 60 ml ¼ cup Brimstone vinegar, (sub: Balsamic vinegar)
  • 120 ml ½ cup Canola oil
  • 15 ml each 1 tbsp. Fresh thyme, basil, oregano, marjoram
  • 15 ml 1 tbsp. Garlic, minced
  • Salt and pepper

Drizzle

  • 30 ml 2 tbsp. Balsamic vinegar
  • 60 ml ¼ cup Olive oil
  • 2 ml ½ tsp. Onion, minced
  • Juice of 3 oranges
  • Juice of 1 lime
  • 20 ml 1 1/3 tbsp. Gin
  • Salt and pepper
  • 8 Orange segments
  • 1 Tomato, diced
  • Portions Bitter greens

Preparation Method

  1. Mix together marinade and pour over bison. Let stand for a few hours.
  2. Drain bison and roast meat in oven until rare. Cool and slice into thin slices which can be rolled.
  3. Roll bison slices into rosettes and set aside.
  4. Prepare drizzle by mixing all ingredients with a hand mixer or food processor.
  5. Arrange bitter greens on plate and place rosette of bison in center of greens.
  6. Dress with "drizzle" and garnish with orange segments and diced tomato.

Alberta Bison Association: A Taste of Alberta 1997

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