In 2001, shortly after Chef Mark Dieser arrived to start teaching at Lethbridge College, Chinook Country Bison asked the team in the Culinary program to create some recipes for their cookbook, titled Bison: Naturally Nutritious. Led by Chefs Allen Clampitt and Rob Sonnenberg, the team sent 10 recipes – ranging from bison vindaloo curry on rice pilaf to bison paté maison with Saskatoon sauce to bison cabbage rolls with tangy tomato sauce, and more.
Dieser says there are many good reasons to cook with bison – it’s leaner than many meats, easy to work with and readily available in a lot of different cuts. He suggests cooking all bison cuts to medium rare to best enjoy them – aside from ground bison, which should be cooked to well-done. Students in Lethbridge College’s Cook apprentice program cook with bison or game as part of the third-year curriculum, and bison has been featured in Local Producers’ Dinners that were held before the pandemic.
All 10 of the recipes that were included in the bison cookbook are available here. And to enjoy the delicious culinary creations of Chef Dieser’s students this fall, book a table at the Garden Court Restaurant by calling 403-320-3230. Bon appétit!
FOR THE BISON BURGERS
INGREDIENTS
2 tsp..................................vegetable oil 1 c. ..................................small-diced onion 1 c. ..................................small-diced celery 2 cloves...............................crushed garlic 1 kilo. ...............................ground bison 1 tbsp. ...............................parsley 2 .....................................beaten eggs 1 tbsp. ...............................seasoning salt or steak spice 1 c. ..................................breadcrumbs
FOR THE BANNOCK BUNS
INGREDIENTS
3 c. ................................flour 1 tbsp. .............................baking powder ½ tsp. ..............................salt ½ tsp. ..............................ground black pepper 1 ½ c. ..............................water As needed............................vegetable oil
METHOD
- Heat oil and sauté vegetables and garlic until transparent. Cool.
- Combine cooled vegetables, ground bison, parsley, egg, seasoning and breadcrumbs.
- Shape evenly into eight patties. Sauté, griddle or barbecue until juices run clear.
- Combine dry ingredients in mixing bowl. Gradually mix in water to form a soft sticky dough.
- Turn dough out onto a lightly floured surface. Divide into eight pieces. Press each ball into a small pizza-like circle no more than 1 cm thick, being sure to flour the surface frequently. Deep fry or pan fry in a moderate amount of oil on low heat for about five minutes on each side. Do not burn before centre is cooked.
- Allow buns to cool on paper towels. This helps absorb excess fat.
- Slice buns and serve bison patties with toppings as desired. Enjoy!
