Healthy Eating = Healthy Living

Chef Rory White

Healthy & Seasonal Cooking Advice from Canada’s Top Chefs

By: Chef Rory White

As a Chef, I am always on the lookout for interesting, new local suppliers and products to work with. Things that will excite my team’s creative flam and also engage and help tell a story to our guests.

An amazing recent find has been Thunder Ridge Bison up in Uxbridge, Ontario. They produce some of the most amazing Bison I have ever tasted. I’ve been to the farm and into the field where the Bison graze, and it is an incredible place. Also, an interesting fact about the farm is that some of their genetics come from the wild Bison herd that live in Yellowstone National Park.

One of the things I love about Bison is the flavour. Bison tends to have a more subtle and light flavour than beef. I also wouldn’t describe it as gamey either. It has a sweet, almost earthy flavour and is incredibly lean and tender.

Bison is also extremely nutrient-rich and very lean. With only 15% saturated fat as beef, I also believe it’s a much healthier choice.

As we learn more about healthy options and longevity, it’s important to pay more attention to what we are putting in our bodies. Whenever Bison is on my menu, there’s always amazing feedback! Below is a recipe for one of my favourite dishes.

Bison Tenderloin Recipe

bison tenderloin meal

Cooking tip: One thing to remember when cooking Bison is that it is extremely lean and will dry out if you over cook it. I recommend not cooking it past a medium rare to anyone trying it.

Below is a marinade recipe we use for our Bison tenderloin before it hits the grill.

 Marinade Ingredients

  • 20g dice shallot
  • 10g minced garlic
  • 5g ground juniper
  • 10g dried sumac
  • 10g cracked red peppercorn
  • 30g kosher salt
  • 10g canola oil

Directions

  • Combine everything in a bowl and mix well.
  • Coat the bison tenderloin and allow it to sit for at least 30 minutes at room temperature.
  • Grill until it reaches an internal temperature of rare to medium rare.
  • Allow the steak to rest before you cut into it.

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