Warm Bison Salad with Raspberry Vinaigrette

A delicious bison salad that's rich in flavours and texture.

Warm Bison Salad Ingredients

  • 4 oz julienne of bison flats 
  • 2 oz julienne of sweet bermuda onions 
  • 1/4 tbsp cracked black pepper 
  • 2 oz julienne of carrot 
  • 2 oz julienne of celery 
  • 2 oz julienne of red bell pepper 
  • 4 oz white wine 
  • 3 tbsp virgin olive oil 
  • 1 tbsp canola oil 
  • 3 oz frozen raspberries 
  • 3 tbsp roasted pecan halves 


  1. Thinly slice bison flats or any other lean cut of bison and toss with olive oil, white wine and cracked peppercorns, set bison aside in refrigerator for 4 to 8 hours. 
  2. Remove bison from marinate and saute over high heat with 1 tbsp of canola oil for 1-2 minutes or until bison meat is fully cooked. 
  3. Add julienne of red bell pepper, bermuda onion, carrot and celery. 
  4. Add 3 ounces of raspberry vinaigrette to mixture and toss vigorously and place on a bed of crisp garden greens and garnish with remaining raspberries and roasted pecans. 

Raspberry Vinaigrette Ingredients 

  • 2 whole cloves crushed roasted garlic 
  • 1 whole piece roasted bell peppers 
  • 4 oz bermuda onion 
  • 2 tbsp dijon mustard 
  • 1/2 tsp cracked pepper corn 
  • 8 oz olive oil 
  • 8 oz frozen raspberries 
  • 4 oz raspberry vinegar 


  1. Place 1 whole red bell pepper in a 400 F oven and allow pepper to roast until outer skin is mostly black. 
  2. Once pepper is roasted place pepper in ice water, (this will help to separate the skin from the flesh) remove seeds and cores from pepper. 
  3. Place roasted garlic, bermuda onions, dijon mustard and roasted red bell pepper in food processor and puree all ingredients into a paste. 
  4. When all ingredients have been pureed into a paste you may start to add your olive oil slowly while food processor is on high speed. 
  5. Finally, add frozen raspberries and raspberry vinegar. 
  6. Makes enough dressing for 4 salads.

Sign up to our e-newletter today to keep up to date with us!

* indicates required