Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, brad's bison pie. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Brad's bison pie is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Brad's bison pie is something which I’ve loved my whole life. They are fine and they look wonderful.
Brad's bison pie I wanted this to be fairly simple in flavor to try and showcase the flavor of the bison. Brad's bison pie I wanted this to be fairly simple in flavor to try and showcase the flavor of the bison. See great recipes for Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto too!
To begin with this particular recipe, we must first prepare a few components. You can cook brad's bison pie using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Brad's bison pie:
- Prepare 2 frozen pie shells, thawed
- Make ready 1 can buttermilk biscuits, extra flaky
- Get 1 lb ground bison
- Prepare 1/2 LG onion, chopped
- Take 1 portabello mushroom, sliced and cut 1 " long
- Make ready 1 tbs minced garlic
- Prepare 1/4 cup marsala wine
- Make ready Sea salt, white pepper, ground mustard, smoked paprika
- Make ready Worchestershire sauce
- Get Balsamic vinegar
- Prepare 4 marrow bones
- Make ready Minced chives for garnish
- Get 1 cup prepared bernaise sauce
- Prepare 2 sprigs each fresh rosemary and tarragon. Minced
- Prepare 1 baked LG youkon gold potato. Cubed
See great recipes for Broccoli and Bison Tallow, Tricia's Bison Bowl too! Shepherd's Pie is usually very classic Irish dish and made with lamb. Sometimes people use beef in this recipe and it is normally called Cottage Pie. For this recipe, I took inspiration from her recipe and switched things up by using ground bison and topping the shepherd's pie with sweet potatoes.
Steps to make Brad's bison pie:
- Prick bottoms of pue shells with a fork. Brush pie shells with melted butter. Place in a 350 degree oven for 10 to 13 minutes. Until just starting to brown.
- Place 1 tbs butter in a heated fry pan over medium heat. Add onion, mushrooms, rosemary, tarragon, garlic. Saute until just starting to brown. Add marsala. Reduce most of the liquid. Remove From heat and set aside.
- In same pan, add bison. Season with all spices to taste. Brown well. When browned, drizzle with worchestershire and balsamic. Add mushroom mix and heat through.
- Fill the 2 pie shells with the mixture. Spread potato evenly on top. Cover with 1/2 cup bernaise sauce. Place a marrow bone in the middle. Open the can of biscuits. Flatten and stretch dough so that 4 will cover the top of the pies.
- When covered, drizzle more worchestershire and balsamic on the dough. Just a bit.
- Bake at 375 until the biscuits on top have browned well. Let rest for 5 minutes. At the same time bake the other 2 bones.
- When pie and bones are done, drizzle bones again with worchestershire and balsamic. Garnish pies and bones with chives.
- Slice pie and serve immediately. Enjoy. Serve a marrow bone to each person. Use marrow as an additive. A bit wit every other bite.
I think my grandmother would approve. I had never eaten bison before making this dish. This recipe is hearty and robust, and my husband has deemed it the best shepherds pie he's ever had. / Recipes / Main Dishes / Other Main Dishes. Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves. By The Bison Council; Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad.
So that’s going to wrap it up with this exceptional food brad's bison pie recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
