– courtesy Cucci Ristorante, Oakville
Roasted Bison Tenderloin & Smoked Cheddar Polenta
2 6oz bison tenderloins
4 tbsp olive oil
2 tbsp butter
1 cup mushrooms, your favourite variety
½ cup polenta (coarse cornmeal)
2 cups chicken or vegetable stock
½ cup smoked cheddar, shredded
½ cup fresh cippolini onions
½ bunch fresh rapini
1 garlic clove, finely chopped
veal jus, (ready made)
micro greens, for garnish
In a heavy bottomed sauté pan, sear 6oz bison portion on both sides, transfer to a preheated 400°F oven and cook 10 to 15 minutes or until medium rare, allow to rest.
Meanwhile, sauté mushrooms in 1 tbsp of the olive oil and 1 tbsp of the butter until soft, season with salt and pepper after cooking, set aside.
In a heavy bottomed saucepot, heat 1 tbsp of the olive oil, add polenta, swirl to coat. Add stock and cook polenta until soft and creamy (follow package directions). Remove from heat, add shredded smoked cheddar and season salt and pepper.
In a heavy bottomed sauté pan, add 1 tbsp of the olive oil and cippolini onions (in their skins), and roast for 20 to 25 minutes, or until soft. Remove skins and set aside.
In heavy bottomed sauté pan, add 1 tbsp of the olive oil, 1 tbsp of the butter, chopped garlic and sauté rapini until soft, season with salt and pepper.
To plate: Dress plate with polenta, sprinkle mushrooms over polenta, add rapini and onions. Slice bison and present over the vegetables. Pour reheated veal jus around meat, season bison with sea salt and garnish with micro greens.