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Spicy Smoked Gouda Bison Nuggets
INGREDIENTS |
Wild Mushroom mix, dry
Carmen Creek Bison, ground
Green onion, fine chopped
Garlic, minced
Parsley, fresh, chopped
Sage, fresh, minced
Black pepper, ground
Sea salt
Paprika
Egg
Potato, peeled, grated
Smoked Gouda with Jalepeno, grated
Hot pepper sauce
Oil for deep frying |
22 g
450 g
3
1 clove
45 ml
10 ml
1 ml
5 ml
5 ml
1 large
1 medium
125 g
15 drops |
¾ oz
1 lb
3 tbsp
2 tsp
¼ tsp
1 tsp
1 tsp
4 ½ oz
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METHOD
- Re-hydrate mushrooms in warm water for 20 minutes. Drain and chop.
Place ground bison in mixing bowl and add re-hydrated mushrooms, green onion, garlic, parsley, sage, salt, pepper, paprika and egg. Mix thoroughly with a paddle until mixture firms up to a soft dough consistency.
Add grated potato and cheese. Knead into the meat until evenly blended.
Form walnut size meat balls and let rest. Balls need to be at room temperature for frying.
Deep fry in small batches until medium golden brown; keep warm.
- Serve with your favourite dipping sauce as an appetizer or serve with pasta and a sundried tomato sauce as a main course.
Yield: 36 servings |
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