“The idea for this dish came from a meeting I had with my food service rep. We were chatting about wild game, bison in particular, which is commonly found roaming our Northern landscape. He suggested making a donair with the bison and the idea sparked!” , says Aaron Gautreau

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Bison Donair Flatbread

Prep Time 15

Cook Time 1

Servings 6 servings

Ingredients

MEAT PREPARATION

650 g (1.5 lb) ground bison
60 ml (1⁄4 cup) yellow onion minced
10 ml (2 tsp) fresh garlic minced
8 ml (1 3⁄4 tsp) kosher Salt
5 ml (1 tsp) fresh ground black pepper
2.5 ml (1⁄2 tsp) ground cayenne pepper
5 ml (1 tsp) dried oregano
2 large eggs
85 ml (1⁄3 cup) whipping cream

SWEET GARLIC MAYONNAISE

250 ml (1 cup) mayonnaise
5 ml (1 tsp) garlic puree
5 ml (1 tsp) roasted garlic puree
10 ml (2 tsp) white wine vinegar
5 ml (1 tsp) white sugar

OTHER INGREDIENTS

5 Naan breads
Chickpea shoots arugula, cilantro, parsley
Cherry tomatoes sliced

Instructions

Preparing the bison donair meat:

In a medium-sized mixing bowl whisk together all ingredients except the ground bison.
Using your hands, add the bison ground meat to the mixture and mix until all the ingredients are fully combined.
Place the bison meat mixture into a lightly greased loaf pan; press the meat to fill in all areas of the pan.
Cover with aluminium foil and place pan in a larger metal pan filled with enough water to reach halfway up the sides of the loaf pan.
Preheat oven at 160°C (325°F)
Bake for 1 hour or until internal temperature reaches 75°C (150°F).
Remove from the oven and uncover, let rest 10 minutes.
Using a large sharp knife or a serrated knife, slice meat as thin as possible.