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Canadian Western Agribition

The Canadian Bison Association (CBA) will be attending and hosting a booth at the upcoming 2023 Canadian Western Agribition from November 20 - November 24, 2023.

The Canadian Bison Association will be sampling Bison Tatankos at the CBA booth throughout the week of Canadian Western Agribition.

Bison Tatankos

with Sour Cherry Chipotle Salsa and Sage Crema

Bison:

  • 2 Lb Bison Chuck
  • 2-3 Tbsp Canola Oil
  • 1 Onion Chopped
  • 2 Ribs Celery Chopped
  • 1 Red Pepper Chopped
  • 1 Jalapeno Pepper Seeded and Chopped
  • 2 Cloves Garlic Minced
  • 6 Fresh Sage Leaves
  • 1 Tbsp Juniper Berries
  • 2 Rosemary Sprigs
  • 3 Bay Leaves
  • ½ C Dijon Mustard
  • 2 Lt Beef Stock
  • 1 Tsp Salt
  • 1 Tbsp Pepper

Preheat an oven to 250 degrees. Place oil in a large sauté pan and turn on medium high heat. Add the bison and sear until the bison is browned. Remove the bison and place in a baking pan. Sauté the onion, celery and peppers for approximately 3 minutes. Add the garlic and cook for 30 seconds then add the remaining ingredients. Bring to a simmer and pour over the bison. Place a piece of parchment paper on top then cover with foil. Place in the oven for 6 hours. Remove from the oven and strain the jus into a pot. Simmer on medium heat until thickened. While the jus is reducing shred the bison. Pour the reduced jus over the bison and mix well.

Sour Cherry Chipotle Salsa:

  • 1 C Pitted Sour Cherries
  • 2 Chipotle Peppers in Adobo
  • ½ Medium Red Onion Chopped
  • 2 Tbsp Cilantro
  • 1 Tsp Salt
  • 2 Tsp Pepper
  • 1 Tbsp Honey

Place all ingredients in a food processor and pulse but don’t puree.

Sage Crema:

  • ½ C Sour Cream
  • 2 Tbsp Buttermilk
  • ½ Tsp Ground Sage
  • Pinch of Salt
  • ½ Tsp White Pepper

Combine all ingredients and mix well.

Serve on bison topped with salsa and sage crema on fry bread, corn tortillas or bannock

We would like to thank Chef Ryan Katchuk and the students of Mâmawi Café.

Ryan Katchuk, a Certified Chef de Cuisine (CCC), has been in the industry for over 28 years. He has been a chef in fine dining restaurants, managed banquet and event catering in hotels and casino's, has been a personal chef, and has taught culinary arts classes for many years. Ryan's passion for food and enthusiasm to share his skills came together when he joined the dedicated staff at Scott Collegiate. Ryan is thrilled to be teaching the Food Tourism and Hospitality program.