Vodka Bison Flank
Recipe part of Magazine Chef & Co. - Spring 2015. From the website www.grandsgibiers.com
Serving: 6 (350 g per serving). Difficulty: Medium.
INGREDIENTS
6 x 150 g • 6 Quebec Bison flank steaks
MARINADE
300 ml • 1 ¼ cup Vegetable oil
150 ml • 2/3 cup Vodka
30 ml • 2 tbsp Green pepper vinegar (drained)
50 g • 3 tbsp Grey shallots chopped and sweats
SAUCE
75 g • ¼ cup Chopped shallots
45 ml • 3 tbsp Green pepper vinegar (drained)
50 g • 3 tbsp Butter
75 ml • 1/3 cup Vodka
100 ml • ½ cup Cider vinegar
200 ml • ¾ cup Quebec white wine
400 ml • 1½ cups Demi-glace or brown stock
200 ml • ¾ cup 35% cream
PREPARATION
• Place the bison flanks in marinade for 6 to 12 hours.
• Prepare the sauce by first sweat the shallots and green pepper in hot butter, flambé with vodka.
• Add the cider vinegar and wine and then simmer until almost all liquid has evaporated.
• Add the demi-glace and cream, simmer a few minutes.
• Sear on a grill the bison drained and finish cooking in the oven according to your taste, at 375°F, about 10 minutes.
PRESENTATION: Serve with French fries and caramelized onions.
NOTE: Do not overcook the steak, it will be more tender this way.
SOURCE : Pierre Santerre, Chef.
Red Deer Tartare
Recipe part of Magazine Chef & Co. - Spring 2015.
Serving: 4. Preparation time: 20 minutes. Difficulty: Easy.
INGREDIENTS
4 Quebec Red Deer medallions (125g /each)
2 tbsp Shallots
1 tbsp Chives
2 tbsp Dijon mustard
1 tbsp Grainy mustard
1 tbsp Extra virgin olive oil
1 tsp Lemon juice
1 Egg yolk
Tabasco sauce to taste
Salt and pepper to taste
PREPARATION
• Chop finely the meat with a knife.
• Chop finely the shallots and chives.
• Mix all ingredients with meat except for Tabasco, salt and pepper.
• Season with salt and Pepper first to your taste and after with Tabasco.
• Serve with croutons.
Warm Salad of Wild Board Confit
Recipe part of Magazine Chef & Co. - Spring 2015. From the website www.grandsgibiers.com
Serving: 4 (250 g per serving). Difficulty: High.
INGREDIENTS
SALAD
1 kg • 2 lb Quebec wild boar shanks
20 ml • 4 tsp Salt
2 Bay leaves
2 ml • ¼ tsp Dried Thyme
10 ml • 2 tsp Crushed black pepper
2 l • 4 cups Duck fat (reusable)
1 l • 4 cups Mixed salad
70 ml • ¼ cup Olive oil
DRESSING
30 ml • 2 tbsp Raspberry Vinegar
30 ml • 2 tbsp Sugar
60 ml • ¼ cup Undiluted brown stock
50 g • 3 tbsp Butter
Salt to taste
TOPPING
125 ml • ½ cup Fresh raspberries
PREPARATION
• Prepare a mixture of brine with the salt, bay leaves (chopped), thyme and pepper.
• Spread this mixture over the wild boar shanks and let brine 24 hours in the refrigerator.
• Melt the duck fat gently (without overheating) in a slow cooker and place the cured shanks in it. Simmer for at least 2 hours and half and make sure that the temperature is below the boiling point.
• When the meat is tender and melting, cut it into small pieces.
• Prepare the mixed salad in each plate. Place the meat on the salad while it is still warm, drizzle with sauce. Decorate with fresh raspberries.
DRESSING
• Boil together vinegar and sugar to obtain a thick syrup. Add the brown stock and salt to taste. Then melt the butter, stirring.
SOURCE: Luc Sohier, Chef.
http://www.grandsgibiers.com/recettes_fiche.php?id=16
Elk Sesame Balls with Maple and Mango
Recipe part of Magazine Chef & Co. - Spring 2015. From the website www.grandsgibiers.com
Serving: 6 (140 g or 4 balls per serving) Difficulty: Medium
INGREDIENTS
500 g • 1 lb Ground Quebec Elk
175 g • 2/3 cup Chopped onion
100 ml • ½ cup Maple syrup
50 ml • ¼ cup Cider vinegar
75 g • 2/3 cup Diced mango
30 g • 2 tbsp Crushed oats
15 g • 1 tbsp Fresh ginger, finely diced
1 Egg
1 g • 1 pinch Salt
1 g • ¼ tsp Ground black pepper
38 ml • 3 tbsp Brown rum
120 g • 8 tbsp Sesame seeds
30 g • 2 tbsp Butter
5 ml • 1 tps Olive oil
PREPARATION
• Cook the onion over low heat with maple syrup and vinegar until you obtain a compote (about 2 hours).
• Mix ground elk with all other ingredients except the sesame seeds, butter and oil.
• When the onion compote is ready and cooled, chop with a knife and add to mixture.
• Shape into 35 g (size of a golf ball) meatballs. Coat the sesame seed meatballs.
• Melt the butter in the olive oil and cook the meatballs until browned, then place on a baking sheet.
• Bake at 350°F for 15-20 minutes, take care to turn them halfway.
PRESENTATION: Serve on a bed of basmati rice with mango chutney, julienned beetroot and some asparagus.
SOURCE : Pierre Santerre, Chef.
http://www.grandsgibiers.com/recettes_fiche.php?id=23
