Chef Jenni Lessard

Inspired By Nature Culinary Consulting

When Chef Jenni Lessard is feeling stuck for a recipe or menu, she heads outside and takes her cues from nature. Her business is aptly named Inspired by Nature Culinary Consulting: “The contrasting colours of sage growing next to lipstick red rose hips or even a swoosh of dark cloud against a sunset sky might inform my next dish.”

She grew up in Northern Saskatchewan, but today she lives in the Qu’Appelle Valley on Treaty 4 Territory. “Since moving here I’ve started to learn more about bison and how important they were in my family’s Métis culture. From ground meat to liver, I find connection and nourishment when I cook and eat this incredible animal.”

She points out that bison goes well with berries, and so she’s started using local saskatoons and chokecherries more often. “My fingernails are perpetually purple near the middle of August during the chokecherry harvest!”

Here, she shares a recipe for Bison Tenderloin with Yarrow and Sage. Bison isn’t tricky to cook but she adds, “Unless you’re braising low and slow, don’t overcook it.”

Bison Tenderloin with Yarrow and Sage

Serves 4

4 bison fillets, 150 g each

1 tsp sea salt

½ tsp freshly ground black pepper

2 tsp dried yarrow*

2 tsp dried ground sage

2 Tbs butter

2 Tbs bison tallow or lard

4 cloves garlic, minced

1. Season bison with the salt and pepper, yarrow, and sage on both sides.

2. Heat cast iron or other heavy bottomed pan until almost smoking. Add butter and tallow/lard and reduce heat a little.

3. Add garlic and cook about 30 seconds, until fat is melted, and sizzling and garlic is starting to brown.

4. Place bison in pan and cook about

3 minutes before flipping.

5. Baste the second side with the garlic and fat in the pan. Cook another 3 minutes or so until the internal temperature reaches 135º F (medium rare). Let rest a few minutes before serving.

* Dried yarrow can be wild harvested or purchased from borealhartland.ca tastings. It’s Indigenous inspired food, but also Canadian Northern inspired,” he explains. “Canada is world class!”