Courtesy of Chef Brian Scott Pingle of Gossip Restaurant                            

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1lb Bison Tenderloin fully butchered
1lb Fiddleheads
2 Bunches Garlic Ramps
1 Cup Arborio Rice
2 Lemons
1 Cup Rice Flour
1 Cup of Ontario Riesling
1 ½ Cup Grape Seed Oil
½ Stick Butter

 

Bison Tenderloin

Season Bison Tenderloin with salt & pepper, per heat skillet to medium/high add oil to coat. Sear tenderloin length wise on all sides until golden brown (Keep Rare).  Put to side until cool. Wrap tightly in saran wrap, place in freezer until semi frozen.

 

Garlic Ramps

Wash Garlic Ramps, cut in half, reserve top halves, rough chop bottoms & place in pot with 1 cup Grape Seed Oil. Place on medium heat till ramps are tender, place to the side until ramps are at room temperature.

 

Fiddleheads

Wash and clean Fiddleheads. Bring large pot of salted water to a boil add fiddleheads for one minute, strain and place in large bucket of ice water to cool, strain and divide into two portions, one portion for puree to paste and the other place on paper towel to dry.

 

Rice

In one pot add 1 ½ tbsp salt, 1 cup Riesling and 1 cup water, bring to a boil. In another pot melt butter on medium heat & add Arborio Rice stir with wooden spoon until rice is translucent, with a ladle add Riesling /water mixture slowly while stirring rice.  Bring rice to a creamy soft texture and remove from heat, stir in pureed fiddleheads, spread on a tray and let cool. Take top of Garlic Ramps slice thin like chives separate into two bowls In a food processor add egg yolks, rice vinegar, strained lemon juice, pinch of salt and honey, put processor on puree, transfer roasted ramps and grape seed oil to  a pourable container, slowly add to processor until emulsified. Take sushi matt cover in saran wrap. Take Bison slice thin layer onto sushi matt with slight overlap all the way length wise, three slices high.  Layer risotto ¼ inch high and three quarters to top of the meat, roll matt and chill for 5 min, cut in 1 inch sections and plate. Take dried whole Fiddleheads toss in rice flour, 1 tlbsp salt and deep fry at 350 degrees till golden brown, and strain. Garnish with chopped ramps, fried Fiddleheads and side of Mayo. Taste is “Earthy Crisp”. Bison gives a soft pepper flavour. Garlic Ramps add a semi sweet. Rice gives texture The Mayo brings the silkiness. Fiddleheads bring the Earthy Crisp flavours together