back in the salad again… well, sort of. ;)
bison & beets in a salad, you ask? perhaps a bit of an unlikely combo, but somehow it just worked. and besides, i had to do something fun with the leftover roasted beets from this previous yumyumyummers recipe. oh, and the fabulous montreal steak spice that i picked up from spice station on my culinary travels out east.
montreal steak spice is a blend of pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds. montreal steak spice is typically used as a rub for steaks… why not bison, too? oh yes.
en papillote (french for ‘in parchment’) is a cooking technique where you bake food in a folded parchment paper bag (placed in a baking dish) and essentially steam the ingredients to lock-in the juicy flavours. although some may think it’s fancy-schmancy, it’s quite a simple way to prepare fish, poultry, lamb and bison, too! check it out…
- pre-heat oven to 400F
- 500g organic bison (wrapped in kitchen twine)
- lightly drizzle red wine over the bison (i used some leftover zinfandel in this recipe.)
- season w/ 1 tsp montreal steak spice