Bison Donair Flatbread

“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 minutes
Cook Time 1 hour
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.