Bison Tongue Croquettes

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Ingredients

Braising liquid
1 ea. medium size bison tongue
2 ea. yellow onions
1 whole head of garlic
10 ea. black peppercorns
4 ea. bay leafs
4 liter bison stock

Croquette
2 lb peeled russet potatoes
2 c. mozzarella cheese
½ tsp each black pepper, salt and nutmeg
3 c. flour [ for breading ]
2 large eggs [ for breading ]
3 c. panko or breadcrumbs [for breading ]
Canola oil for frying

Directions

1. Fully rinse the tongue and take off any loose skin.
2. Turn the oven on to 350 F.
3. In a large pot add all braising ingredients and bring to a boil and cover.
4. Put in oven for 6-7 hours [check that there is always liquid covering the tongue].
5. Take tongue out and clean completely, remove all skin.
6. Shred the meat, strain the braising liquid and add back into the meat so it maintains moisture.
7. Boil potatoes until fork tender in salted water and smash.
8. Combine ingredients and add salt, nutmeg and pepper.
9. Roll into medium size balls and roll in flour, egg and panko.
10. Fry each croquette in shallow oil until brown on all sides.

Serve on a small amount of herbed aioli, garnish with pickled red onions. Goes well with fresh tossed green salad.

Smoked Lentil Hummus with Canola Rosemary Flatbread Crisps

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Smoked Lentil Hummus & Canola Rosemary Flatbread Crisps
By Chef Wandy Ly of WinSport, Calgary AB

Ingredients
Smoked lentil hummus
2 cups Lightly smoked lentils, cooked (500 mL)
¼ cup Tahini (60 mL)
2-3 cloves Garlic (2-3)
¼ cup Lemon juice (60 mL)
¼ cup Cold-pressed canola oil (60 mL)
¼ cup Greek yogurt (60 mL)
Salt & pepper to taste

Canola Rosemary Flatbread Crisps
2 cups All-purpose flour (500 mL)
1 tsp Rosemary, chopped (5 mL)
1 tsp Baking soda (5 mL)
¾ tsp Salt (4 mL)
½ cup Water, room temperature (125 mL)
1/3 cup Cold-pressed canola oil (75 mL)

Directions
Smoked Lentil Hummus

1. In a food processor, purée lentils, tahini, garlic, lemon juice and greek yogurt. Add oil in a running stream, adding additional water if mixture looks too thick. Season with salt and pepper.

Hummus may be made a day ahead and chilled.

Canola Rosemary Flatbread Crisps

1. Pre-heat oven to 450°F (230°C).
2. Combine all ingredients, making a well in the middle.
3. Add water and canola oil in well. Mix dough.
4. Divide the dough into 3 pieces, rolling each out into 25 centimetre rounds. The dough should be quite thin. Brush with canola oil, then sprinkle salt and rosemary on top.
5. Bake flatbread for 7 to 10 minutes. Remove from oven and cool.

Once cool, break into chip-sized pieces.

Troubled Monk Open Road American Beer BBQ Sauce with Grilled Eggplant, Buttermilk “slaw”

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By Chef Liana Robberecht
Executive Chef
WinSport Canada

Yield: 1 ¼ litre of sauce

Ingredients:

• 4 tablespoons Highwood Crossing Canola Oil
• ¼ cup finely chopped onion
• 4 tablespoons garlic
• 4 cups ketchup
• 4 tablespoons Chinook Honey
• ¼ cup brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon hot sauce, or to taste
• 2 tablespoons apple cider vinegar, or to taste
• 1 spring fresh thyme removed from steam
• 2 bay leafs
• 2 teaspoons liquid smoke
• 2 teaspoons dry mustard powder
• 1 ½ can Troubled Monk Open Road American brown ale
• 1/3 cup water

Instructions: In a saucepot over medium-high heat, add the oil, onion and garlic and cook until the onions turn slightly brown (about 4-5 minutes). Add the ketchup, honey, mustard powder, thyme, bay leafs, liquid smoke, vinegar, brown sugar, salt, pepper and hot sauce. Bring to a boil, add beer and water (stir gently). Next simmer uncovered for 30 minutes, stirring occasionally. Remove the sauce from heat, remove bay leafs and pulse in a blender for a smooth texture.

Eggplant & Buttermilk Apple Slaw

• 2 egg plants with the top & bottom removed. Slice length way into approx. 4-6 pieces
• ¼ cup of oil
• Montreal steak spice

Instructions: In heated cast iron grill pan (or on the BBQ), grill each side of the eggplant for approx. 2-3 mins, remove onto a sheet pan lined with parchment (or coat with non-stick spray). Brush top with olive oil, then sprinkle with Montreal Steak Spice. Next, spoon on BBQ sauce, covering the entire eggplant. Place into heated oven at 350 F for 10 minutes.

For Slaw:

Yield: ½ litre

• 4 cups shredded green cabbage
• ¼ apple, julienned (core removed)
• 2 pieces green onion, chopped
• 1 tablespoon fresh chopped tarragon (stem removed)
• 1 tablespoon fresh chopped parsley (steam removed)
• 2 tablespoons buttermilk (or more to taste)
• 1 tablespoon orange juice
• 1 cup mayonnaise
• Dash salt & pepper

Mix all ingredients together.

Assembly of plate: Place two slices of heated eggplant on plate, slightly on top of each other. Next, spoon hot bbq sauce on top, then place slaw in middle of eggplant. Garnish with onion crisps (optional).

Taber Pheasant Festival Recipe - Pheasant Bologna

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Chef Compilation by Chef Cam Dobranski, Chef Sean Cutler and Chef Petros Kyriazis

1 lb pheasant breast
1 egg
1/3 cup cream
1 Tbsp salt
1 tsp black pepper
1 tsp rosemary, fresh and finely chopped
1 tsp thyme, fresh and finely chopped
1 tsp parsley, fresh and finely chopped

 

1. Puree all ingredients in food processor until smooth. Check that temperature remains cool.
2. Using plastic wrap, roll into cylinders.
3. Poach 35 minutes or until cooked (to internal temperature of 160F).
4. Remove plastic wrap and slice. Refrigerate or serve hot.

Taber Pheasant Festival Recipe - Fried Pheasant with Feves au Lard

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By Chef Sean Cutler of Chef’s Table

Download PDF recipe card

1 L buttermilk
2 pheasants, cut into 8 pieces each
Canola oil for frying

Brine
4 L water
½ c salt
10 bay leaves
4 springs of thyme
2 Tbsp peppercorns
¼ c honey

1. Bring all brine ingredients to a boil. Chill completely.
2. Cut each pheasant into 8 pieces. Cut the legs at the joint between the drum and thigh, and the breast in half.
3. Place pieces in brine. Let sit for a minimum of 4 hrs, up to 24 hrs.
4. Remove from brine and shake off excess water.

Breading
4 c flour
1 tsp garlic powder
1 c corn starch
1 tsp pepper
2 tsp baking powder
1 tsp salt
1 Tbsp paprika
1 tsp onion powder
1 tsp cayenne
½ tsp all spice
1 tsp thyme
Splash of buttermilk

1. Cover pheasant with buttermilk. Set aside.
2. Combine flour, corn starch and baking powder with spices. Mix well.
3. Add a splash of buttermilk to flour. Mix until a few small lumps form.
4. Remove pheasant from buttermilk. Dredge in flour.
5. Dip back into buttermilk. Dredge in flour again.
6. Fry in canola oil at 350F until golden brown.
7. Transfer to oven at 350F. Cook until internal temperature reaches 160F.
8. Let rest on a wire rack before serving.

Fèves au Lard (Baked Beans)
1 L Pinto beans
1 Tbsp peppercorns
1 c carrots, diced
8oz bacon, 1” strips
2 c tomato fillets
1 c onion, diced
10 cloves garlic
¼ c maple syrup
1 c celery, diced
1 tsp whole clove
¼ c molasses
2.5 L chicken stock
10 bay leaves
2 Tbsp dijon mustard
2 sprigs thyme
2 Tbsp brown sugar

1. Cover beans with cold water and soak overnight.
2. In a medium-sized pot over medium heat, start to render bacon.
3. When bacon has released some fat, add carrots, celery and onions. Cook for 5 mins without adding colour.
4. Drain beans. Add to pot.
5. Add tomato fillets, brown sugar, molasses, maple syrup and garlic. Cover with stock.
6. Place bay leaves, thyme, peppercorns and clove into cheese cloth. Tie into a sachet.
7. Turn heat to low. Add sachet and cover. Let simmer for 45 mins.
8. Remove cover and sachet. Add more stock to cover beans if needed.
9. Put into oven at 300F uncovered for 1- 1.5 hrs, until beans are tender.
10. Remove from oven. Season with salt and pepper.
11. Serve immediately or cool for later use.
To finish: Ladle beans into deep bowl. Top with fried pheasant. Garnish with chopped parsley, maple syrup and grilled sourdough bread.