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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

  1. Cold smoke buffalo for about 35 to 40 minutes.
  2. Season each slice with ½ teaspoon fennel pollen, salt and pepper to taste.
  3. In sauté pan over high heat, sear meat until golden brown.
  4. Bake at 400°F for 5 minutes or until medium rare.
  5. Carve evenly into 24 slices

FOR THE FENNEL AND LEEKS

  1. In a sauté pan over medium heat, sauté fennel in oil olive for about 5 minutes until translucent.
  2. Add leeks and sauté until juices are released, about 5 minutes.
  3. Stir in wine to deglaze the pan; reduce until liquid has been absorbed.
  4. Season to taste with salt, pepper and sugar.

FOR THE SERVICE

  1. Place three slices of buffalo on each plate.
  2. Top with fennel-leek mixture, then hearts of palm salad (see separate recipe).
  3. Garnish with blood orange and black radishes.
  4. 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