Bison Meatballs with Saskatoon Berry Gastrique
Bison Meatballs with Saskatoon Berry Gastrique

Bison meat is very healthy because it is lean and packed with protein and micronutrients. Because of its low fat characteristic, ground pork or beef is often added to ensure juiciness and mouthfeel. Fruits of the prairies often accompany this Indigenous ingredient.

Servings/Yield
45 portions servings
Ingredients

Meatballs

50 g Butter

150 g Onion, finely diced

10 g Garlic, minced

5 g Garlic, minced

500 g Ground bison

100 ml Whipping cream

100 g White bread, cubed

1 Egg

As needed:

Salt

Black pepper

Saskatoon Berry Gastrique

100 g Butter

200 g Shallots, finely diced

1 piece Fresh thyme sprig

1 piece Bay leaf

100 g Brown sugar

300 g Saskatoon berries (IQF)

100 g Red wine

500 ml Beef stock

100 g Butter cubes, cold

Directions

Meatballs

  1. Preheat oven to 200°C (400°F) with high fan.
  2. Sauté onion in butter until soft.
  3. Add garlic and cook through.
  4. Remove from pan and cool.
  5. In a small bowl combine whipping cream and bread cubes. Break with fingers and allow bread to soak in cream.
  6. Combine all meatball ingredients and mix well to combine.
  7. Fry a small tasting sample and adjust the seasoning if necessary.
  8. With portion scoop, portion mixture and space meatballs on tray.
  9. Bake with high fan, turning every 5 minutes.

Saskatoon Berry Gastrique

  1. Heat medium saucepan, and add butter.
  2. Sauté shallots until soft.
  3. Add thyme and bay leaf to release the flavours.
  4. Add brown sugar and Saskatoon berries, and stir to dissolve over medium heat.
  5. Add red wine and stir. Reduce by half.
  6. Add beef stock. Simmer and reduce by half again. Be cautious not to bruise berries and break.
  7. Finish the sauce by mounting with cold butter cubes and adjusting the seasoning.

To Serve

  1. In large braising pot, combine sauce and meatballs, stirring to coat completely.
  2. Serve hot!