This dish is also served with an onion purée, grilled Romaine and nasturtiums.
Courtesy of Chef Blair Lebsack of RGE RD.
Bison & Assembly
White Currant BBQ Sauce (Makes 1/2 L)
Heat grill to high and then turn down medium-high before grilling.
Brush bison with canola oil and season with salt.
Place bison on grill and cook on first side for 2-3 minutes, turning once.
Flip, baste bison with BBQ sauce and cook for another 2-3 minutes, basting 2 more times with BBQ sauce.
Remove from grill and place with BBQ sauce on the bottom, brush top side with BBQ sauce and allow to rest for 3-4 minutes.
Reheat onion purée. Set up dishes for family-style or plated dinner.
Now brush Romaine with canola oil and sprinkle with salt. Place on grill and cook for about 30 seconds, flip and cook for another 30 seconds. Romaine will slightly wilt and get charred marks on it. Remove from heat.
Put onion purée on bottom of plate, top with grilled Romaine and add nasturium leaves. Slice bison, place on top of Romaine and garnish with whole white currants (and red currants if available).
Put all ingredients into a pot except the white currants.
Bring to a simmer and cook for about 30 minutes until flavours are incorporated and it has thickened.
Remove from the heat, add white currants and purée.
Strain through a fine mesh strainer. If too thin, put back into pot and cook down until desired consistency.
Warm braising pot and add canola oil and sliced onions. Stir and begin to sweat down the onions for 5 minutes.
Then put lid on and keep at medium heat. Stir every 10 minutes and do not allow to get any colour.
Once onions have cooked for about 30 minutes remove lid. If too much moisture has developed from onions, leave lid off and cook another 10 minutes, until majority of moisture is gone, then add butter and melt in. If just a small amount of liquid is in onions, add butter and put lid back on, cooking another 10 minutes.
Place onions in blender on high speed to make smooth purée.
Season with salt and reheat when needed.