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Marinated Prairie Bison Salad


  • ¼ cup Balsamic vinegar
  • 1/3 cup Canola oil
  • 2 tsp. Chili oil
  • ½ tsp. Worcestershire sauce
  • 1 clove Garlic, minced
  • 1 tbsp. Sundried tomatoes
  • ½ tsp. Lemon juice, fresh
  • 12 Butter lettuce leaves
  • 4 portions Assorted baby greens
  • 4 ½ oz. Bison meat 
  • 2 tbsp. Sesame seeds
  • 4 sprigs Fresh mint
  • 2 tbsp. Cilantro, chopped

Prepare dressing in blender and set to the side.

Slice the Bison into thin medallions and marinate in the dressing for at least 2 hours. (Reserve small amount of marinade for garnish.)

Drain marinade from meat.

Sear the medallions very briefly (if you prefer the meat partially cooked) and chill for 2-3 minutes.

Arrange butter lettuce leaves on plates.

Top the butter leaves with the baby greens and lay the Bison medallions on top of the greens.

Drizzle with the reserved dressing.

Sprinkle with toasted sesame seeds and chopped cilantro. 

Garnish with sprig of mint. 

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