Serves 6
Guests are arriving for dinner and you need
to make a great impression? Armed with only
a chunk of meat excavated from your freezer—It's Raptor Road Kill Rub
to the rescue! This rub has
the perfect blend of BBQ spices to marry
with just about any carcass.
Bison
Ingredients:
3.5 oz. (1
jar) Raptor Road Kill Rub
1 Buffalo Tri-Tip
2 oz. Olive Oil
Goat Cheese Mashed Potato
Ingredients:
5 Yukon Gold Potatoes
1 cup Goat Cheese
1 cup Butter
1 ½ cup Cream
Salt and Pepper to taste
Late Summer Corn Ingredients:
6 Sweet White Corn (sliced
off the cob)
2 Cloves Garlic (minced)
1 Shallot (minced)
1 tbs. Rosemary, Thyme, and Savory (chopped)
1 tbs. Butter
Salt and Pepper to taste
Chipotle Crème Fraiche
Ingredients:
1 cup Crème fraiche
1 Chipotle Pepper
1 tbs. Cilantro (chopped)
1 tsp. Chives (chopped)
1 tsp. Lemon Juice
Salt and Pepper to Taste
Meat Preparation
Brush the tri-tip with
olive oil and rub with Raptor
Road Kill Rub. On a medium-high
heat BBQ grill the meat until medium-rare.
Goat Cheese Mashed Potatoes
Preparation
Peel the potatoes and
simmer in water until fork tender. Strain
the potatoes and place on a sheet tray in
a 450° oven until dry. (About three
minutes.) In a saucepot melt the butter,
cream, and goat cheese together. Run the
potatoes into a bowl through a food mill,
whisk in the warm goat cheese mixture. Season
the potatoes with salt and pepper.
Late Summer Corn Preparation
In a sauté pan
melt the butter with the herbs, shallots,
and garlic over medium high heat. Add the
corn and cook until tender. Season the corn
with salt and pepper.
Chipotle Crème Fraiche
Preparation
Combine all ingredients
in a food processor and mix evenly
Plate Assembly
Thinly slice the bison
and place on a dinner plate. Place the sliced
meat around the potatoes in the center of
the plate. Spoon the corn off to the side
of the plate. Serve with a side of the crème
fraiche.
|
