Bison Marinade

• 300mlWhiskey
• 3 TBSPGround Black Pepper
• 4 TBSP.Clubhouse Whiskey Dry Rub
• 1000 gBison Tenderloin, 4 oz. portions

Method:

• Clean the bison tenderloin by removing all silver skin and fat
• Portion into 4 oz. medallions
• Mix in all ingredients of the marinade
• Marinate 24-36 hours.

Cooking:

• Preheat Barbecue or gill on high for 10 minutes
• Spray steaks with vegetable oil or food release
• Grill evenly on each side with a 45’ cross hatch pattern
• Cook to internal temperature 110’F (rare)
• Let rest 2 – 5 minutes and serve

Yorkshire Pudding

• 4 EachLarge Free Range Eggs
• 11.5 cupsPur Filter 3.5% milk
• 1 TBSP.Kosher Salt
• 1.25 cups All Purpose flour - sifted

Method:

• Combine ingredients, mix until well blended
• Rest batter for at least 1 hour (overnight is best result – 24 hours)
• Place muffin tins in a 500’f oven.Ensure the tins are sitting on a cookie / bake sheet
• Heat in the oven for 20 minutes
• After tins are heated – place a small amount of oil (1/2 tsp.) in each tin
• Pour batter in each cup ONLY 2/3 of the way full
• Bake for 20 minutes or until risen and brown
• Reduce the heat to 325’f until the pudding are firm to the touch
• The pudding will fall, but they will fall less if you can keep them immediately in a warm environment.

Horseradish Crema

• 1 cup Firm Mayonnaise
• 2 TBSPHorseradish
• 1 tbsp.lemon juice
• 30mlmilk
• Salt and pepperto taste
• Mix all ingredients together
• Garnish
• Pickled beans – use Matt ‘n Mikes spicy beans for best results

Assembly:

In a bamboo boat, place the rewarmed Yorkshire Pudding, place thinly shaved Bison Top sirloin (grilled to MR), drizzle with horseradish Cream and top with a piece of pickle bean