Black & Blue Bison Poutine

Directions

To make the wedges, preheat oven (or grill) to 425° F). Toss potatoes with oil, and season to taste. Place in a single layer on a parchment-lined baking tray and roast in the oven until crisp – about 40-45 minutes, flipping once.

To make the bison gravy:

Melt the butter in a saucepan on medium heat. Add onions and bison, season to taste. Cook until browned – about 10 minutes. Add the bay leaf, Worcestershire sauce, BBQ sauce and beef stock and allow to cook for another 5-10 minutes. Remove the bay leaf, and add the corn starch mixture. Stir. Cook for another 1-2 minutes. Set aside.

For the ‘black’ onions: 

Pro tip: when quartering the onions, leave the stem intact on one end of the onion, to ensure the layers will hold together while grilling! Brush balsamic vinegar on each quarter, and season to taste with salt and pepper. Grill over high heat (450-500° F) until blackened on each side – about 5-7 minutes per side.

To assemble: divide the wedges into two shallow bowls. Top with cheese curds, blue cheese, and bison gravy. Garnish with balsamic glaze, finely chopped chives and arugula sprouts.

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