Bison 'Haché' with Potato coins
with Blistered Snap Peas and Bacon-Tarragon Aioli
This bison version of classic bistro "Steak Haché" is the elegant dinner you have been waiting for. Lean bison is loaded with flavor makers like Dijon and parmesan cheese before being seared to crusty perfection. Served with potato coins, blistered snap peas a luscious bacon-tarragon aioli for dipping.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
500 g
Yellow Potato
227 g
Sugar Snap Peas
2 unit(s)
Shallot
7 g
Tarragon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
Not included in your delivery
2 tbsp
Milk*
Nutrition Values
Utensils
Instructions
- Line a baking sheet with parchment paper.
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp (2 tbsp) oil to the prepared baking sheet. Season with salt and pepper, then toss to coat.
- Roast, in the middle of the oven, flipping halfway through, until tender and golden brown, 23-25 min.
- Peel, then finely mince shallot.
- Finely chop tarragon.
- Trim snap peas.
- Add snap peas and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Roast in the bottom of the oven, stirring halfway until tender crisp and lightly charred, 10-12 min.
- While potatoes roast, heat a large non-stick pan over medium heat.
- Cut bacon into 1/4-inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
- When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1 tbsp (2 tbsp) fat from the pan.
- Combine bread crumbs, half whole grain mustard and 2 tbsp (4 tbsp) milk in a large bowl.
- Add bison, half the Parmesan and half the shallots. Season with salt and pepper, then combine.
- Form mixture into two (four) 4-inch-wide patties.
- Add Cream Sauce Spice Blend to a shallow dish.
- Working with one patty at a time, press both sides into spice blend to coat completely.
- Reheat the same pan from step __ over medium heat.
- When hot, add patties. (NOTE: Don't overcrowd the pan; cook the patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side. **
- While patties cook, add tarragon, mayo, half the bacon, half the vinegar, remaining dijon and 1/8 tsp (1/4 tsp) sugar to a small bowl. Season with salt and pepper. Stir to combine.
- Add snap peas, remaining vinegar, remaining bacon, and 1/8 tsp sugar. (Season with salt and pepper.?) toss to coat combine.
- Divide snap peas, potatoes and patties between plates.
- Sprinkle remaining Parmesan over snap peas.
- Spoon aioli over patties and potatoes.
