Seared Bison with Scalloped Wild Onions
This recipe, from the Oklahoma pavilion, is a possible do-over. Unfortunately the folks preparing this dish didn’t remove all of the connective tissue, which as Montanans we know, is virtually impossible to cut through when the meat is seared and not slow-cooked using “Methode du Budge.” The scalloped onion recipe will definitely find it’s way into my cooking repertoire. Still, it was delicious, coming as it did a few minutes after our visit to the Canada pavilion.
Seared Bison with Scalloped Wild Onions
12 ounces bison sirloin
2 tablespoons olive oil
Salt and pepper to taste
Scalloped Wild Onions
10 ounces wild onions, peeled and sliced in half from top to bottom
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon ground pepper
1/2 teaspoon finely chopped garlic
1/4 cup Pano bread crumbs
1 tablespoon sherry vinegar
1/2 cup chicken stock
1/2 cup heavy cream
-Cut the sirlon into 3/4 inch squares and thread meat onto 8 metal skewers.
-In a saute pan, heat the oil over moderate-high heat and sear the skewered meat for 2 minutes on each side.
-To serve, divide the scalloped onions among the 4 serving plates and place 2 skewers on top of the onions.
For the scalloped wild onions
-Heat the oil in a large saute pan over medium heat and add the onions. Stir frequently until they are lightly browned.
-Stir in the garlic and bread crumbs and cook until they are golden brown. Add the vinegar and when it has evaporated, add the stock and cream. Reduce the heat and cook the onions for 10 minutes or until they are tender and the sauce coats the back of a spoon.
Enjoy!
Mike