|Bison Eye||5 lb|
|Onion, peeled and sliced||1 each|
|Carrot, large dice||1 each|
|Celery, chopped||1 each|
|Garlic cloves||4 each|
|Red wine||1/2 cup|
|Club House Juniper Berries||1/2 cup|
|Beef broth||1 cup|
|Club House Juniper Berries||2 tbsp|
|Club House Garlic Powder||1 tbsp|
|Club House Onion Powder||1 tbsp|
|Club House Red Pepper, Crushed||1 tbsp|
|Club House Pepper, Black Ground||1 tsp|
|Club House Sea Salt, French Mediterranean||1 tsp|
|Rosemary, chopped thinly||4 sprig|
|Mushrooms, sliced||8 each|
|Green pepper, sliced||1/2 each|
|Red pepper, sliced||1/2 each|
|Red onion, sliced||1/4 each|
|Club House Pepper, Black Ground||1/2 tsp|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Mozzarella slices||4 each|
This recipe was created for Club House for Chefs by: Christa Bruneau-Guenther, Chef Owner of Feast Café Bistro in Winnipeg.
For the Rub: Crush Club House Juniper Berries in mortar and pestle and place in a bowl. Combine remaining spices and chopped rosemary. Cover roast with mixture and marinate for up to 24 hours in refrigerator.
For the Bison: Take roast out of the refrigerator and let sit for one hour. Heat cast iron skillet to medium high heat. Add oil and sear roast for one minute on each side. Remove from pan, deglaze with red wine and cook for one minute. Add celery, onions, carrots, garlic and Club House Juniper Berries (1 tbsp) to pan. Add beef broth and remove from heat. Add roast to vegetable medley and cover tightly and cook in oven at 295 degrees Fahrenheit for 3.5 hours. Remove from oven and slice. Pure vegetables for dipping.
For Serving: Heat pan to medium high heat and add oil, vegetables, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Sauté until tender and caramelized. Add shredded bison roast and sauté for one minute. Remove from heat, place all ingredients onto your bread of choice, top with mozzarella and a side of dip and horseradish.