Bison with Homemade Hazelnut Spatzle and Charred Carrots
Course: DinnerCuisine: AmericanDifficulty: Intermediate4
servings1
hour30
minutes15
minutesBefore making this dish: BUY A SPATZLE MAKING KIT ON AMAZON! I made this recipe for Valentine’s Day. It was delicious. Bison is so good for us, high in protein, very low in fat, hence why the quick cooking time. The homemade spatzle was tricky but you will get the handle of it. Just make sure to buy a spatzle kit on Amazon. It comes with the proper pan, scraper and handled strainer. I made the spatzle earlier in the day as I didn’t know how tricky it was going to be, but following the recipe was perfect and I did use my Kitchen Aid.
Spatzle
2 cups flour
2 tablespoons toasted and ground hazelnuts
1 1/2 teaspoons kosher salt
Pinch of ground pepper
1 Tablespoon fresh chopped parsley
4 lg eggs
1/2 cup whole milk
1/4 cup water if needed
- Carrots
8 carrots, peeled and cut on the diagonal
olive oil
Garlic salt
Salt and fresh ground pepper
- Bison
4-6 (6 to 8oz) bison flat iron steaks
2Tablespoons canola or grapeseed oil
1 1/2 teaspoons Kosher salt
Knob of butter
- Finish and Plate
olive oil
Kosher salt
1 1/2 Tablespoons whole grain mustard
salted butter to taste
3 Tablespoon whole black dried currents
1/2 cup sunflower shoots
1 1/2 cups beef stock reduction
1/2 cup sliced thinly shallots
Fresh ground black pepper to taste
French Flaky salt to taste
Directions
- The spatzle can be made 1 day ahead. In the bowl of a kitchen aid mixer, combine the eggs and milk. Toast the hazelnuts for about 1 minute on low. Place in a food processor and grind until tiny little pieces are left. Take 2 tablespoons and add to flour mixture. Using a hand whisk, whisk together to combine. Place the paddle attachment on and add in the flour, hazelnuts, parsley, salt and pepper. Turn mixer onto medium and mix for 5 minutes. Dough will be moist and sticky. If dry add the water, in 2 tablespoon increments at a time. Allow to sit there 1 hour.
- After 1 hour, bring a large pot of water to boil, add salt. Arrange the spatzle making lid on top of the pan and add the dough. Using the spreader, spread the dough and make scraping type motions, repeat until all dough is used. Have a water bath sitting near by so you can move the cooked spatzle to the water bath to stop the cooking. Once all the dough has been used. Drain the spatzle and add to a bowl and toss with olive oil.
- While this is all going on, add the prepped carrot to a rimmed baking sheet with a few sheets of parchment. Add the carrots and toss with oil, garlic salt and a few grinds of pepper. Preheat the oven to roast convection 425. Place the rack about 4 inches away from the top. Allow the carrots to roast and become dark brown, using a fork to ensure they are tender.
- Brush bison steaks with oil and place in a heated cast iron pan and sear on each side about 5-8 minutes. Bison is best when cooked medium rare. You can also grill the steaks. Remember bison is quite delicate and should be eaten rare to medium rare so a quick searing on each side.
- For the spatzle, heat olive oil in a large pan, cook spatzle for 2-3 minutes. Season with salt, pepper and whole grain mustard and a small nob of butter. Add the carrots and toss for another 2 minutes. Stir in black currants and cook for 1 more minute. Remove from heat.
- In another pan, heat a Tablespoon or 2 of oil and saute the shallots add the reduced beef stock and season with salt and pepper.
- Have heated plates ready, for some fresh spatzle, carrots and the bison. Serve with sunflower shoots and drizzle with beef stock reduction and a few grinds of fresh pepper.
