Thanks to our friends at the Canadian Bison Association and Noble Premium Bison, we are sharing four twists on bison. Light the candles, throw a Leonard Cohen or Joni Mitchell vinyl on, and woo a loved one
with spiced bison rib-eye with miso butter and a red wine mushroom sauce.
For a family affair, switch up traditional taco night with bison skirt steak spiced with cumin and
coriander. If the gang is on your doorstep (I’m typing this with crossed fingers for the future), bison “burgs” on brioche buns — with the soft tang of buffalo mozzarella — seems fitting.
I can’t wait to try the Asian-inspired flank steak with a “white grape beer.” This DIY blend traditionally involves mixing a Korean beer with Bong Bong white grape juice (a 50-50 blend). My Canadian-Korean approach will be to sub in Welch’s white grape juice and mix it with Beau’s Wag the Wolf white IPA. Cans of Bong Bong have grape pulp, so maybe I’ll muddle in a few seedless grapes too. Wag the grape and
pass the bison!
Click the links to see each recipe:
Bison Tacos
SPICED BISON RIB-EYE WITH MISO BUTTER AND RED WINE MUSHROOM SAUCE
GOURMET BISON BURGERS
BBQ BUFFALO FLANK STEAK WITH ASIAN “SLAW”
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Jules Torti’s work has been published in The Vancouver Sun, The Globe & Mail, travelife, Canadian Running and Coast Mountain Culture. With experiences as a canoe outtripper, outdoor educator, colouring book illustrator and freelancer, she is thrilled to be able to curate, write and read about the very best things in life.
