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.
- 1 - whole bison tenderloin, cleaned and tied
- 2 TBSP - coffee and cocoa rub
- 6 - heaping tablespoons of blueberry shallot chutney
- 3 TBSP - extra virgin olive oil
- 1 TBSP - kosher salt
- Coffee and Cocoa Rub:
- 1/3 cup - espresso beans, ground
- 1/4 cup - cocoa
- 1/3 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 - blueberries
- 2 TBSP - sherry vinegar
- 1 TBSP - vin cotto
- 1/3 cup - golden brown sugar
- 1/4 cup - water
- 1/4 cup - dry sherry
- 1 TBSP - salt
- 1/4 TSP - cinnamon
- 1 Preheat oven to 250F.
- 2 Let bison rest at room temperature for 30 minutes, then pat dry. 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 minutesTransfer bison to a rack in a roasting pan and roast about 45 minutes until internal temperature is 120F. Remove from the oven and rest for 10 minutes under the foil, the internal temperature should be 125F-130F.
- 3 Carve bison and top with a generous spoonful of warm chutney.
- 4 Blueberry Shallot Chutney (Yield-Approx. 1 1/2 cups): 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.
- 5 Coffee and cocoa rub (Yield-Approx. 1 cup): Combine all ingredients thoroughly.