Grilled Bison Tri-tip with Goat Cheese Mashed Potatoes, Chipotle Crème Fraiche, and Late Summer Corn
Grilled Bison Recipe from Raptor Rubs.

coming soon
Raptor Road Kill Rub :
A unique blend of herbs and spices carefully blended to bring out the flavors of all meats.




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.

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