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Photo By: Sebastian Arguello

By Executive Chef Jean-François Bruel FROM HOLIDAY parties to a casual night at-home, cooks are increasing looking for alternative red meat options with health, wellness and exceptional taste in mind. Executive Chef Jean-François Bruel at the award-winning, two Michelin-starred contemporary French restaurant DANIEL, cooks with High Plains bison throughout the year. We asked him to create a dish for home cooks, and he developed a cocotte of fall vegetables to complement the rich flavors of our bison tenderloin. It’s a wonderful, colorful dish that can be easily adapted for any time of the year. High Plains Bison is known for superior quality and taste benefits, providing a delicious juiciness and tender texture, making it one of the most sought-after meats among steak enthusiasts.

tenderloin–a distinctive, succulent flavor with a hint of salty sweetness. For more recipe inspiration visit

Bison boasts health benefits such as low cholesterol and low sodium, while providing a significant source of iron and a healthy dose of Omega 3 fatty acids. In this naturally lean red meat, the proportion of protein, fat, mineral, and fatty acids to caloric value makes bison one of the more nutrient-dense, guilt-free proteins available today. Chef Bruel’s one-of-a-kind dish features a vegetable cocotte of parsnips, wild mushrooms and shallot red wine sauce surrounding a sustainable all-natural five-ounce High Plains Bison Food & Beverage Magazine |January 2017

Food & Beverage Magazine January 2017  

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