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
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.
More Chef Recipes
- Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
- Seventh Fire Burger – Chef Rich Francis
- Surf n’ Turf Bison Burger – Chef Ben Kelly
- Wild Spicin’ Bison Burger – Maddie & Kiki
- Grilled Bison Dressing – Maddie & Kiki
- Warm Bison Steak Salad – Claudio Aprile
- Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik
- Jamaican Bison Stew

Ingredients
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