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BISON MEATBALLS in ALBERTA FRUIT GLAZE




Source of Recipe


Cooking with Phil


Recipe Introduction


Serves: 10 appetizers


List of Ingredients




12 oz (335 g) ground bison
1/2 cup (125 mL) fresh bread crumbs
1 Tbsp (15 mL) fresh parsley, chopped
1 tsp (5 mL) fresh thyme, chopped
1 tsp (5 mL) fresh dill, chopped
1 tsp (5 mL) Cajun spice
1 tsp (5 mL) Pepperheads garlic hot sauce
Salt and fresh ground pepper to taste
1 Tbsp. (15 mL) canola-olive oil to sauté meatballs



Recipe



METHOD MEATBALLS:
In a glass bowl, combine all ingredients and mix thoroughly. Form into small sized meatballs.
Heat a 10” heavy bottom-non-stick skillet to medium high. Add the oil to the pan and sauté the meatballs until browned and cooked through, turning frequently. Remove from pan and keep warm.

INGREDIENTS GLAZE:
1 Tbsp. (15 mL) canola-olive oil
1 Tbsp. (15 mL) fresh rosemary, chopped
2 Tbsp. (30 mL) rhubarb syrup
1 cup (250 mL) saskatoon berries
1 Tbsp. (15 mL) cider vinegar
1 tsp. (5 mL) Pepperheads garlic hot sauce
1 Tbsp. (15 mL) dijon mustard
1/4 cup (60 mL) white wine
Salt and fresh ground pepper to taste

METHOD GLAZE:
Heat a large non-stick skillet to medium high. Add the oil and rosemary, stir for two minutes to release the bouquet. Add rhubarb syrup, berries, vinegar, hot sauce, mustard and wine to the pan; bring to a boil while whisking until smooth. Reduce until the glaze thickens to a syrupy consistency.

Return meatballs to pan and stir to coat with sauce and reheat. Spoon onto serving plate and garnish with fresh sprigs of rosemary, serve.