Bison & Cranberry Cheeseball
Prep Time: 15 minutes | Cook Time: 30 minutes (smoking time), 10-12 minutes | Total Time: approx 1 hour | Serves: 6-8
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
Make your holiday guests super happy with our take on a real classic - the bison cheeseball! Not only does this version taste amazing, it'll look great on your buffet table, too!
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Directions
- First, preheat your smoker to 250°F.
- Smoke the pecans on a tray for 30 minutes, stirring occasionally, until they are lightly browned and fragrant. Pro Tip: Use pecan wood or pellets for an EXTRA delicious blast of pecan flavour!
- Remove them from the smoker, chop coarsely, and toss in the maple syrup and spices. Set aside to cool.
- Heat a cast iron skillet over medium high heat. Add the butter and avocado oil. Pat the steak dry with paper towel, and season on both sides with salt and pepper.
- Sear the steak for 5-6 minutes per side, or until an internal temperature reaches your desired level of doneness (135°F for medium rare).
- Allow the steak to rest for 10 minutes before chopping into small pieces. Set aside to cool.
- Meanwhile, mix the remaining ingredients together in a large bowl. Add the chopped steak and mix thoroughly. Form into a large ball, pressing to ensure the ball is tightly formed. Roll in the smoked pecan mixture. Refrigerate for at least an hour before serving.
Recipes for Entertaining
Ingredients
226g (8oz) Striploin Bison Steak
1 tbsp (15ml) butter
1/2 tbsp (7.5ml) avocado oil
250g (8.8 oz) plain cream cheese, at room temperature
1 cup (237ml) old cheddar cheese
2 tsp (10ml) your favourite BBQ rub
1 tsp (5ml) fresh rosemary, finely chopped
1/4 cup (60ml) dried cranberries
2 green onions, finely sliced
For the smoked pecans:
3/4 cup (175ml) pecans
1/2 tbsp (7.5ml) maple syrup
1/2 tsp (2.5ml) cinnamon
1/2 tsp (2.5ml) smoked paprika
Salt and pepper to taste
1 tsp (5ml) fresh rosemary, finely chopped
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