Entreé
Smoked Bison
with Melted Fennel And Leeks
Serves 24
Preheat oven to 400ºF
INGREDIENTS
BISON
- 1 lb Buffalo Tenderloin
- 3 T Fennel Pollen
- Kosher Salt
- Ground Black Pepper
FENNEL AND LEEKS
- 1 lb Fennel, thinly sliced, bulb only
- ¼ c Olive Oil
- 1 lb Leek, white part only, thinly sliced
- 1 c White Wine
- Kosher Salt
- Ground Black Pepper
- 1 pinch Sugar
INSTRUCTIONS
FOR THE BISON
- Cold smoke buffalo for about 35 to 40 minutes.
- Season each slice with ½ teaspoon fennel pollen, salt and pepper to taste.
- In sauté pan over high heat, sear meat until golden brown.
- Bake at 400°F for 5 minutes or until medium rare.
- Carve evenly into 24 slices
FOR THE FENNEL AND LEEKS
- In a sauté pan over medium heat, sauté fennel in oil olive for about 5 minutes until translucent.
- Add leeks and sauté until juices are released, about 5 minutes.
- Stir in wine to deglaze the pan; reduce until liquid has been absorbed.
- Season to taste with salt, pepper and sugar.
FOR THE SERVICE
- Place three slices of buffalo on each plate.
- Top with fennel-leek mixture, then hearts of palm salad (see separate recipe).
- Garnish with blood orange and black radishes.
- Serve with lavosh crackers and a drizzle of balsamic vinegar on the plate.
This entreé has been found at Remy. The Smoked Bison has been offered on the Remy menu.
Source: Fish Extender Recipe Collection
Created 2024-02-06 07:04:59 – Last Modified 2024-02-12 13:17:42