Chef Recipe: Bison Bavette with Quinoa & Green Olive Tabouleh
This month’s Chef Recipe comes from Stuart Cameron, Executive Chef for Icon Legacy Hospitality – the company behind Some of Toronto’s most popular eateries including the recently opened Weslodge Saloon, from where this incredible recipe came.
Stuart, a native of Australia (his accent’s almost lost in the din of the buzzing dining room), joined the operation last year, and his philosophy of fresh ingredients, made in house, blended with his easy-going Aussie attitude, has kept the place packed since opening to rave reviews last July.
Taking inspiration from a pioneer hunting lodge, this two story resto is a breath of fresh prairie air amid the chandelier-and-espresso-wood bistros of the King West Strip. Bison head and other big game line the walls, and servers don (empty) gun holsters while carrying massive plates of meat to the hungry masses.
Despite the elegantly rugged decor – or perhaps because of it — the young and the restless of King West come here to chow down on serious fare: Fried Bourbon Cornish Hen, Slow Roasted Lamb Shoulder & Venison Chop are among the current offerings.
And just like the menu, the drinks are equally hearty (bourbon’s clearly a favourite ingredient here) and friendly, tattooed bartenders expertly mix creative cocktails using a spectacular mix of old school serious and modern-day cool.
You should go.
Bison Bavette with Quinoa & Green Olive Tabbouleh
PREPARING THE BISON
1 x Piece Bison Bavette or other cuts of game meats you see at your local butcher
(Bavette means bib in French) Also called flap steak, the cut is similar to skirt and flank. Should be large enough for 3 people; you may be able to find Bison at the St. Lawrence market at selected butcher shops.
DRY JUNIPER RUB
(Makes more than needed but can be used for other occasions if kept in airtight container)
* 3 cloves of local Canadian Garlic
* 50 grams of kosher Salt
* 20 grams Brown Sugar
* 1 lemon zested fine with micro plane
* 10 grams Juniper
* 5 gram freshly grated nutmeg
* 5 bay leafs fresh preferred
DIRECTIONS
Mix all ingredients together except the sugar and grind into a smooth powder. A coffee grinder works well or even a food processor. When ground fold in you sugar.
QUINOA AND GREEN OLIVE TABOULI
200 g Quinoa
1 Bunch of Parsley
½ a bunch mint
150 grams green olive we use the French Picholine Olives
100 gram roasted pumpkin seeds
1 lemon zested and juiced
50 ml good quality olive oil
Salt to taste
DIRECTIONS
Place the quinoa in a saucepan with 2 tablespoons of olive oil and lightly toast for about 2 minutes. Add 1 3/4 cups water or vegetable stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed Remove from the heat and let sit, covered, about 2 minutes.
Chop all herbs and olives until fine. Roughly chop pumpkin seeds and add to the herbs. When quinoa is cool add to the herbs with the olive oil and lemon. Season to taste
PUTTING IT TOGETHER
* Portion your steaks into 5-6 oz pieces, generously apply your dry rub and massage into your bison. Heat a pan and sear your bison on both sides rare to medium rare about 5 minutes each side
* Let bison rest and slice thinly, add room temperature quinoa to your plate and place bison on top. Serve with jus and your favorite side of potato or green vegetable.
Wine Pairing
This dish is full of earthy flavours from the meat, herbs and olives, which calls for Old World reds with some tannic grip, and a nice balance between rustic elements and bright fruit.
Try: Marques de Riscal Riserva, Rioja Spain, 2007 $20.35 LCBO 32656