275
min
Mains

Marinated Salad with Prairie Seasoning

Tip:

If you prefer to pre-cook the meat, fry it briefly and let it cool for 2 - 3 minutes before marinating it.

Recipe courtesy of: Canadian Bison Association www.canadianbison.ca

4 servings
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Ingredients

For the marinade

  • 120 ml balsamic vinegar
  • 2 garlic cloves, minced
  • 160 ml vegetable oil
  • 2 tablespoons sun-dried tomatoes, cut into small pieces
  • 1 ½ tbsp chili oil
  • 1 tsp lemon juice
  • 1 tsp Worcester sauce

For the salad

  • 400 g bison fillet
  • 1 cucumber, cut into 8 strips
  • 150 g mixed young salad
  • 2 tbsp sesame seeds, roasted
  • 2 tbsp coriander, chopped
  • 4 sprigs of fresh peppermint

Preparation

  1. For the marinade, mix all ingredients together and set half aside for the salad.
  2. Cut the bison meat into thin medallions of about 1.5 cm and place them in a flat form. Pour half of the marinade over it and marinate covered in the fridge for at least 4 hours. Turn around in between.
  3. Form 2 strips of cucumber on each plate, one on top of the other to form a ring. Drape the lettuce leaves and drizzle with a little salad dressing.
  4. Remove the meat from the marinade, pat it dry and turn it all around in the roasted sesame and serve on the plates. Drizzle with the remaining marinade and sprinkle the chopped cilantro over the top. Garnish with peppermint.

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