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Grilled Alberta Bison With Grated Long Pepper, Three-Potato Horseradish Mash

Grilled Alberta Bison With Grated Long Pepper, Three-Potato Horseradish Mash
COOK TIME
40 min
YIELDS
4 servings

Recipe courtesy of Peter George, Executive Chef, 360 on the Tower Restaurant, CN Tower.

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Ingredients

Bison

4 7
oz pieces bison, rib eye
4
pieces long pepper, grated
2
cloves garlic, crushed
4
sprigs fresh thyme

Three Potato Mash

1
sweet potato, peeled, and, cut, into one inch cubes
1
Yukon Gold potato, peeled, and, cut, into one inch cubes
1
russet potato, peeled, and, cut, into one inch cubes
1
piece of fresh horseradish, ready to grate
2
good sized pieces of cold butter
½
cup sour cream
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Directions

Step 1

Rub the bison steaks with grated long pepper, crushed garlic and thyme branches.

Step 2

Allow the mixture to soak in for one hour.

Step 3

Just before grilling season with sea salt.

Step 4

Cook the meat to no more than medium rare.

Step 5

Place the cubed potatoes in a large pot and cover with cold, salted water.

Step 6

Bring to a boil and cook, covered, until the potatoes are tender.

Step 7

Drain the water and return the potatoes to the heat to allow the excess water to evaporate. Remove from heat.

Step 8

Grate a good portion of fresh horseradish.

Step 9

Mash the dried potatoes with a potato masher adding the cold butter a little at a time until it is all mixed in.

Step 10

Add the sour cream and the grated horseradish.

Step 11

Stir together. Season with salt and pepper.

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