|
|
Preparation time
30 minutes
Total time:
3 hours 20 minutes
|
Ingredients
-
2 wapiti medallions
-
2 bison medallions
Marinade
-
30 mL (2 tbsp.) peanut oil + a little more for cooking the garlic
-
2 garlic cloves, finely chopped
-
60 mL (¼ cup) lemon juice (about 1 lemon)
-
15 mL (1 tbsp.) lemon zest (about 1 lemon)
-
250 mL (1 cup) plain yogurt
-
80 mL (1/3 cup) crème fraîche
-
30 ml (2 tbsp.) commercial Cajun spice blend
-
15 mL (1 tbsp.) HP sauce
-
To taste, salt and pepper
Baby new potatoes in a packet
-
16 baby new potatoes
-
To taste, salt and pepper
-
2 garlic cloves, pressed
-
½ red onion, finely chopped
-
60 mL (¼ cup) lemon juice (about 1 lemon)
-
60 mL (¼ cup) maple syrup
-
60 ml (¼ cup) butter, diced
Green pepper salad
-
3 green peppers
-
To taste, olive oil
-
To taste, salt and pepper
-
To taste, white balsamic vinegar
|
Directions
- In a skillet over low heat, sauté the garlic in a little oil, being careful not to let it burn.
- Combine all marinade ingredients in a bowl. Transfer into a pyrex glass dish and marinate the medallions at least 2 hours or up to 8 hours if possible.
- Prepare the potato packets about an hour before the meat has finished marinating. Halve or quarter the baby potatoes depending on size.
- Place on a large sheet of aluminum foil. Mix remaining ingredients together and spread mixture evenly over the potatoes. Close tightly to form a packet. Cook on barbecue over medium-high heat for at least 45 minutes.
- In the meantime, grill peppers directly on barbecue until blackened. Set aside.
- When the peppers have cooled, remove skin and slice into strips. Set aside. Mix together the oil, salt, pepper, and balsamic vinegar in a bowl. Add pepper strips and stir to coat well.
- Grill medallions on barbecue over indirect heat (about 4-5 minutes per side for medium-rare doneness).
- Serve meat with the grilled green pepper salad and new potatoes in a packet.
|
|