Home Peter's Recipes Nutrition Past & Future Resources Blanbrook Bison Cape Chin Bison
         Bison Vegetable Salad



Serves up to 10 adults.

Have crusty bread available as a side dish.
       Ingredients
1 lb
1
2 heads
4 tbsp
1/2 tsp
1 tbsp
3 tbsp
1 tsp
1
1 tbsp
4 stalks
2
1 bunch
1 - 1 1/2 lb
carrots, cut into thin strips
small cauliflower, cut into florets
broccoli, cut into florets
olive oil
mustard seed
whole cumin seed
lemon juice
salt
Spanish onion (8 oz), sliced thinly
minced garlic
celery, coarsley diced
sweet red peppers, thinly sliced
parsley, chopped
cold roast bison or cooked tender bison steak (rib or loin), cut into thin strips
       Directions
  • Bring a large pot of water to a rolling boil.
  • Add carrots, cauliflower and broccoli to pot.
  • Cover and blanche for 2 minutes.
  • Drain and cool immediately in a separate container of cold water and ice.
  • Drain again and hold in a large mixing bowl.

  • For seasoning blend, first put 2 tbsp olive oil in a small saucepan.
  • Place over medium heat and add cumin and mustard seeds.
  • Agitate pan occasionally and cook until cumin is roasted and aromatic, about 2 minutes.
  • Remove saucepan from heat and using a spatula, transfer pan contents to a small mixing bowl.
  • Blend in lemon juice and salt to form seasoning blend.

  • Put 2 tbsp olive oil in a large saucepan.
  • Add onion slices and saute over medium heat until almost transparent but still crunchy, about 10 minutes.
  • Add minced garlic and cook for another minute before removing saucepan from heat.
  • After a few minutes cooling, add the seasoning blend to the sauteed onion and garlic in saucepan.
  • Then pour this combination over the carrots, cauliflower, and broccoli and toss well.
  • Add celery, red peppers, parsley and bison strips.
  • Toss again and serve with crusty bread.