Pan roasted bison steak with herb butter and bacon-stuffed jacket potatoes

Serves 1
Prep time 10 minutes
Cook time 65 minutes

herb butter
½cup unsalted butter, softened
pinch salt and pepper
1tbsp fresh rosemary, chopped

• Combine all herb butter ingredients and chill in the fridge.

bacon stuffed jacket potatoes
2 russet potatoes, freshly steamed
1 tbsp sour cream
1 tbsp spring onions, chopped
30g bacon, chopped to bits and fried till crispy
pinch salt and pepper

• Cut a cross onto the freshly steamed potatoes and top with a dollop of sour cream, spring onions and crispy bacon. Season with salt and pepper to taste.

1 cup green papaya purée
300g bison brisket
3 tbsp rock salt
1 tbsp pink peppercorns, lightly toasted
2 tbsp brown mustard
½ cup Jack Daniel’s whiskey
2 white onions
pinch black pepper

• Slather green papaya purée over the bison brisket and allow it to tenderise the meat overnight in the fridge.
• Remove the excess papaya purée and season with rock salt, pink peppercorns and mustard.
• Heat up some oil in a grill pan and sear all sides of the bison brisket.
• Deglaze with whisky.
• Lower the heat and grill the meat for 3 to 5 min or until medium raw.
• Allow the meat to rest in the pan for at least 20 min before eating.
• Roast white onions with oil, salt and pepper, in the preheat oven of 145°C for 40 min or until the bulb of the onion is soften.
• Serve the steak with the bacon stuffed potatoes, onions and herb butter.

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