“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
Bison Donair Flatbread
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.
Preparing the sweet garlic mayonnaise:
- In a large bowl whisk all ingredients together until combined.
Finish:
- Warm the naan bread, spread sweet garlic mayo on one side, add the warm bison donair meat, garnish with sliced cherry tomatoes, feta and fresh herbs.