Popcorn Bison Steak Cubes with Garlic Aioli

Directions

• Take the bison steak out of the package, and place it on a cutting board. Use a fork to prick it all over, on both sides. Then, cut the steak into cubes. If you want smaller pieces of popcorn bison, cut smaller cubes. If you’d like bigger pieces, cut bigger cubes. Add the cubes to a container, and cover with the pickle juice. Make sure the bison is submerged in the juice. Cover, and refrigerate overnight.
• The next day, drain the cubes, and place on a paper towel to pat dry. In a bowl, whisk the flour with the salt, pepper and spices.
• In another bowl, whisk the egg with salt and pepper, and a splash of water. Take a couple cubes of bison at a time, and toss them into the flour, ensuring that they’re covered on all sides. Shake off the excess and toss them in the egg wash. Then toss them back into the flour, and evenly coat again. Set the breaded cubes onto a plate, and continue with remaining bison cubes.
• Preheat a cast iron skillet over medium high heat. Add in a couple inches of avocado oil, and allow to heat. PRO TIP: You’ll know it’s ready for frying when you put the handle of a wooden spoon in the oil and it sizzles.
• Add the bison cubes into the oil, ensuring that they don’t touch. Do not move them until they start getting dark around the edges. Flip them over, and cook for 7-8 minutes until golden brown. Remove from the oil onto a paper towel-lined plate.
• To make the garlic aioli: squeeze an entire head of roasted garlic into the mayo, and sprinkle in some of your favourite BBQ rub. Stir thoroughly to combine and serve immediately.

More Bison Appetizers:

• Grilled Bison Speducci
• Bison Sausage Rolls
• Mini Bison Eggrolls
• Bison & Swiss Chard Focaccia
• Bison Steak Cucumber Bites