Bison Wellington with Saskatoon Berry Shallot Jam

Bison Wellington with Saskatoon Berry Shallot Jam
Prep Time
30 min
Cook Time
35 min
4 servings

Beef Wellington is a regal dish known for its high quality ingredients and difficult preparation. There’s nothing to be intimidated by in our Canadian version. We keep the top quality ingredients, but swap out beef for bison, and the classic duxelles for a shallot and Saskatoon berry jam. The outcome is definitely Canadian approved, and when word gets out on this tasty take, it might just become a classic itself.



Tbsp butter
1 ½
cups thinly sliced shallots
Tbsp apple cider vinegar
cup Saskatoon berry or red currant jam
(2-inch-thick) centre-cut bison tenderloin medallions
Tbsp extra-virgin olive oil
Salt and pepper
(10-inch) sheets frozen puff pastry, thawed
egg yolk


Step 1

Heat butter in a small pan over medium.

Step 2

Add shallots and cook until soft and fragrant, about 3 minutes.

Step 3

Pour in apple cider vinegar and stir. Continue to cook for 1 minute then add jam. Lower heat and simmer until mixture has thickened and is sticky, about 5 minutes. Remove from heat and cool in refrigerator.

Step 4

Pat bison dry with paper towel.

Step 5

Season bison medallions with salt and pepper on all sides.

Step 6

Heat olive oil in a large pan over high. Once pan is heated, sear bison until deep brown on all sides, about 1 minutes per side.

Step 7

Remove bison from pan and place onto a paper towel lined plate. Cool in refrigerator.

Step 8

Preheat oven to 400°F. Line a baking sheet with parchment.

Step 9

Mix the egg yolk with 2 Tbsp of water in a small bowl.

Step 10

Cut each sheet of puff pastry into 4 equal squares. Place 1 bison medallion in the centre of a puff pastry square.

Step 11

Place 1 heaping spoonful of shallot jam on top of the bison.

Step 12

Brush egg wash over puff pastry around the bison. Cover with another sheet of puff pastry. You may have to gently stretch the puff pastry over the bison. Seal the puff pastry by pressing a fork around the edges of the pastry. Trim sides with a knife to make straight lines. Brush egg wash over surface of pastry.

Step 13

Repeat with remaining 3 bison medallions and puff pastry. Transfer to a lined baking sheet. Refrigerate for 10 minutes.

Step 14

Once chilled, bake in centre oven until pastry is golden brown, about 20 minutes. Remove from oven and let rest for 10 minutes before serving.

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