Blue Bison Tapas recipe, Appetizer & Snack recipe

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Blue Bison Tapas

Category: Appetizer & Snack

Author: Lily Julow

Date Posted: 2/18/2010

Rating:

(3.1) votes 26

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Ingredients

Order Bison Meat
1/2 cup parsley leaves, a couple of handfuls
8 cloves garlic, cracked away from skins
1 pound Blue Bison Sausage Red Wine, casings removed
1/4 cup extra-virgin olive oil
1-1/2 pounds Blue Bison Tenderloin or Sirloin of Beef, cut into bite sized pieces
Coarse salt and freshly ground pepper
24 large mushroom caps, brushed clean
1 cup dry sherry

Instructions

Preheat a grill pan over medium high heat. Meanwhile, place parsley and garlic in food processor and chop.

Heat a large, heavy skillet over high heat. Cut sausage into 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.

To the hot skillet, add 2 tablespoons extra-virgin olive oil. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper, add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Cook until medium-done (160 degrees). Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.

Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish. Serve on toothpicks.

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