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Canadian Taco Slow Roasted Bison Knuckle (sirloin)

Maple Smoked BBQ Pulled Bison

  • 3 lb.Bison Knuckle (Sirloin Tip)
  • 2 TbspSmoked Spanish Paprika
  • 3 tbsp.Garlic Powder
  • 2 tbsp..Clubhouse Smoked Applewood dry rub
  • 1 cupwater
  • 0.5 cupTabsco Chipotle sauce – or BBQ sauce
  • 0.25 cupCanadian Maple Syrup
  • Method:
  • Mix dry seasoning and rub an ample amount on all sides of the Bison knuckle
  • Place in a braising pan, and pour al the wet ingredients in the pan
  • Cover with aluminum foil, cook at 290’f for 6 hours – until tender
  • Remove from oven, uncover and let cool
  • Once the meat is manageable to the touch and still warm, pull meat apart with your hands or a meat fork
  • The end result are shreds of bison
  • Aside pour all braising liquids in a pot and reduce by half
  • Place meat back in the pan, to absorb all remaining juices.
  • Remove and place in a container, refrigerate
  • Season with 1 tbsp. black pepper


  • Preheat sauté pan / griddle
  • Spray with food release
  • Sauté until golden brown, do not stack sauté small portions at a time
  • Let rest 1 – 2 minutes and serve on warm tortillas

Beet and Carrot Slaw

2 large Red Beets, peeled

2 largecarrots, peeled

5 TBSP.red wine vinegar

1 tsp.Kosher Salt

1 tbsp. sugar


  • Finely shred (julienne cut) beets and carrots – keep separate
  • Mix salt, sugar and vinegar place on the stove and bring to a boil for 1 SECOND – let cool
  • For best results keep the carrots and beets separate and split the vinegar mixture equally between the two

Instand Cucumber Pickle

  • Large English Cucumber, sliced thin (1 mm)

0.5 tsp.Kosher salt

1 tsp.dry dill

1 tsp.sugar

50 mlrice vinegar


  • Slice cucumber 1mm
  • Add all ingredients in a bowl, mix well
  • Vacuum seal in a food saver or vacuum sealer overnight


Sear the White corn tortilla on a griddle both sides, keep them in a moist area or they will dry out.Place the shredded Bison on the tortilla, garnish with beet slaw, then carrot slaw, then drizzle with crema (soured cream) and top with a sprig of cilantro (stem and leaf)

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