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Coffee and Cocoa-Rubbed Bison with Blueberry-Shallot Chutney

  • prep time 30 min
  • total time 90 min
  • serves
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Coffee and Cocoa-Rubbed Bison with Blueberry-Shallot Chutney

Bison, also known as buffalo, is a highly nutrient dense food because of the proportion of protein and minerals in relation to its caloric value. One pound of ground bison, in fact, contains 34 grams of protein, while its fat, cholesterol and calorie levels are lower than other popular meats.

Mark McEwan Courtesy of:
Mark McEwan

Gourmet, Beef, Dinner, Main


Directions for: Coffee and Cocoa-Rubbed Bison with Blueberry-Shallot Chutney

Ingredients

Coffee and Cocoa-Rubbed Bison

1 whole bison tenderloin, cleaned and tied (substitute: beef tenderloin)

2 Tbsp Coffee and Cocoa Rub (see recipe)

6 heapings tabelspoons Blueberry-Shallot Chutney (see recipe)

3 Tbsp extra virgin olive oil

1 Granny Smith apple

1 Tbsp kosher salt

Coffee and Cocoa Rub

3/10 cup espresso beans, ground

¼ cup cocoa

3/10 cup brown sugar

1 Tbsp paprika

1 tsp cinnamon

1 tsp cayenne

Blueberry-Shallot Chutney

1 Tbsp extra virgin olive oil

4 shallots, peeled and minced

1 lb. bluerries

2 Tbsp sherry vinegar

1 Tbsp Vin cotto

1 Tbsp kosher salt

3/10 cup golden brown sugar

¼ cup water

¼ cup dry sherry

1 Tbsp salt

¼ tsp cinnamon

Directions

Coffee and Cocoa-Rubbed Bison

1. Let bison rest at room temperature for 30 minutes, then pat dry.

2. Rub lightly with 2 tbsp of extra virgin olive oil, sprinkle on all sides with rub and season with salt. Heat the remaining 1 tbsp of oil in a skillet on medium high heat and sear the bison until nicely coloured, approx.. 5-6 minutes.

3. Transfer bison to a rack in a roasting pan and roast about 45 minutes until internal temperature is 120ºF. Remove from the oven and rest for 10 minutes under the foil, the internal temperature should be 125ºF-130ºF.

4. Carve bison and top with a generous spoonful of warm chutney.

Coffee and Cocoa Rub

1. Combine all ingredients thoroughly. Yield: Approx. 1 cup.

Blueberry-Shallot Chutney

1. Combine shallots and oil in a saucepot and saute on low until golden brown, approx. 15 minutes. Add remaining ingredients and simmer for about 45 minutes until reduced and glossy.

See more: Gourmet, Beef, Dinner, Main