Shaved Bison Roasted Sandwich


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Bison
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
Oil 4 tbsp
Rub
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
Garnish
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
Oil 1 tbsp
Mozzarella slices 4 each
Buns 4 each

Instructions

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.



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