Grilled Bison Skewers Tepee on a Hazelnut Breaded Brie Salad
Ed Proc, Executive Chef, Anthony's Restaurant
INGREDIENTS
Slices of lean bison (marinated in Cranberry juice and honey) 
Brie cheese 
Ground roasted hazelnut 
Mix organic lettuces 
Cranberry dressing 
Skewers		 3 x 1 oz

1.5 oz
2 oz
2 oz
1 oz
3
METHOD
  1. Place each piece of marinated bison on three 8" bamboo skewers (One piece on each skewer). 
  2. Cut brie length wise into two circular pieces and bread them in the ground-roasted hazelnut. 
  3. In a hot frying pan quickly sear both sides of the breaded brie in olive oil. Grill mark bison skewers on both side (careful not to overcook).
  4. Place your organic salad in the middle of the plate, add dressing. Set the bison skewers in a tepee style over the salad with the Brie on top. Serve with fresh fruit slices and grilled pita bread.
Cranberry Dressing  

INGREDIENTS

Cranberries 
Raspberry vinegar 
Olive oil 
Orange juice 
Brown sugar 
Dash of fresh cracked pepper

½ cup 
¼ cup 
¼ cup 
¼ cup 
2 tbsp

METHOD

  1. Combine berries, vinegar, orange juice and sugar in a small pot.
  2. Bring to a simmer and reduce volume by 1/3. 
  3. Using a hand held mixer or blender; add olive oil and pepper to puree together. Leave at room temperature.


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