Bison Ravioli with Taber Corn & Green Peppercorn Sauce

Meaty Ravioli covered in a rich cream sauce is perfect with a crunchy green salad and crusty bread sticks. 
2002 Culinary Competition Participant

Bison Ravioli Ingredients

  • 40 grams ground bison meat 
  • 20 grams natica dairy goat cheese 
  • 2 cloves roasted garlic 
  • 10 grams sauteed shallots 
  • salt and pepper to taste 
  • 6 leaves of chopped basil 
  • 5 grams minced parsley 
  • 6 wonton wrapper's 


  1. Combine bison, goat cheese, garlic, shallots, basil, and parsley and mix thoroughly, season to taste with salt and pepper. 
  2. Lay out 3 of the wonton wraps brush the sides with egg wash, place a tablespoon of the mix in the center of the wonton wrap then take the other wraps, brush with eggwash and cover the mix, take a round cutter and make into a round, cook in boiling water for 5 minutes. 

Taber Corn and Green Peppercorn Sauce Ingredients 

  • 1 pound bacon, diced 
  • 2 tablespoons chopped chervil 
  • 2 shallots, chopped 
  • 1 can green peppercorns 
  • 6 (15 ounce) cans cream-style corn 
  • 5 cups chicken stock 
  • 1 litre 35% cream 
  • 2 cloves garlic 
  • 2 cups veal glace, season to taste


  1. In a sauce pan, saute bacon, then add garlic and shallots, cook on medium heat for 3 minutes,  
  2. Add cream corn and half of the peppercorns and cook for another 5 minutes. 
  3. Add chicken stock and cream, cook for 20 minutes on a medium heat and puree. 
  4. Then add the rest of the peppercorns and the veal glace and reduce heat until you have reached your desired consistency. 
  5. Then add your chopped chervil and season to taste.

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