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  • Grilled Alberta Bison With Grated Long Pepper, Three Potato Horseradish Mash

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    Grilled Alberta Bison With Grated Long Pepper, Three Potato Horseradish Mash
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x 7 ounce pcs bison, rib eye
    • 4 piece long pepper, grated
    • 2 clv garlic, crushed sea salt, preferably, Maldon
    • 4 sprg fresh thyme
    • 3 x Potato Mash
    • 1 x sweet potato, peeled, and, cut, into one inch cubes
    • 1 x Yukon Gold potato, peeled, and, cut, into one inch cubes
    • 1 x russet potato, peeled, and, cut, into one inch cubes
    • 1 piece fresh horseradish, ready to grate
    • 2 x good sized pcs of cool butter
    • 1/2 c. lowfat sour cream salt white pepper

    Directions

    1. Rub the bison steaks with grated long pepper, crushed garlic and thyme branches.
    2. Allow the mix to soak in for one hour.
    3. Just before grilling season with sea salt.
    4. Cook the meat to no more than medium rare.
    5. Three Potato Mash:Place the cubed potatoes in a large pot and cover with cool, salted water.
    6. Bring to a boil and cook, covered, till the potatoes are tender.
    7. Drain the water and return the potatoes to the heat to allow the excess water to evaporate. Remove from heat.
    8. Grate a good portion of fresh horseradish.
    9. Mash the dry potatoes with a potato masher adding the cool butter a little at a time till it is all mixed in.
    10. Add in the lowfat sour cream and the grated horseradish.
    11. Stir together. Season with salt and pepper.

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