Bison patties with nectarines and shallots
Bison patties with nectarines and shallots

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 2 packages (280 g ea.) Sensations by Compliments Extra Lean Ground Bison
  2. 1 egg, beaten
  3. 1/2 shallot, finely chopped
  4. 30 mL (2 tbsp.) bread crumbs
  5. 30 mL (2 tbsp.) wheat germ
  6. To taste, salt and pepper
  7. 15 mL (1 tbsp.) Compliments olive oil
  8. 2 small nectarines, cut into thin wedges
  9. 1 shallot, cut into thin wedges
  10. 1 container (284 mL) commercial demi-glace sauce

Directions

  1. Mix together the ground bison, egg, shallot, breadcrumbs, and wheat germ in a large bowl. Season with salt and pepper. Shape into 8 patties and set aside.
  2. Heat 5 mL (1 tsp.) of oil in a non-stick skillet over medium-high heat. Fry the nectarines and shallot about 2 minutes. Season with salt and pepper to taste. Remove from skillet and keep warm.
  3. Heat remaining oil in the same skillet over medium-high heat. Fry bison patties about 4 minutes per side or until meat is no longer pink and internal temperature reaches 70°C (160°F). Remove from skillet, cover with aluminum foil, and set aside.
  4. Pour the demi-glace sauce into the same skillet and warm over medium heat.
  5. Place 2 bison patties on each plate. Cover with demi-glace sauce and top with pan-fried nectarines. Serve with mashed potatoes and a green salad.

VARIATION: Vary the fruits. Use apples or even mangos

CHEF'S SECRET: Handle bison patties carefully because they tend to crumble easily due to their low fat content.

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