Black & Blue Bison Poutine

Prep Time: 20 min |  Cook Time: 45-55 minutes |  Total Time: 1 hour + 15 minutes  | Serves: 2
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
Bison poutine is just about as Canadian as you can get! Rich bison gravy with roasted wedge potatoes, blackened balsamic onions, blue cheese and curds will make you a rockstar in your kitchen for sure! For a real powerhouse start to your day, make this delicious nutritious bison poutine for breakfast!

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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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Black & Blue Bison Poutine


3-4 medium sized yellow potatoes, cut into wedges
2 tbsp (30ml) olive oil
Salt and pepper to taste

For bison gravy:

226g Noble Premium Bison lean ground
1 tbsp (15ml) butter
1 medium onion, finely chopped
1 bay leaf
1 tbsp (15ml) Worcestershire sauce
1 tbsp (15ml) BBQ sauce
1 cup (250ml) beef stock
1 tbsp (15ml) corn starch mixed with 2 tbsp cold water
Salt and pepper to taste

For the ‘black’ onions:

2 small yellow onions, quartered with the stems intact
1-2 tbsp (15-30ml) balsamic vinegar
Salt and pepper to taste

1/4 cup (60ml) blue cheese, crumbled
1/2 cup (125ml) cheese curds

To garnish (optional): balsamic glaze, chives, arugula sprouts

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