Chef Wilson Wu from Wild Tangerine joins Stacey Brotzel in the Morning Live kitchen to cook up bison meatballs with roasted small potatoes and a premium soya-red reduction. For more information about Wild Tangerine, head to their website.
Bison Meatballs
- 500 grams ground bison
- 6 tbsp bread crumbs
- 1 whole egg, 1 egg yolk
- ½ tsp salt, peppercorn, marjoram
- Pinch of cayenne
Directions: Mix ingredients in a large mixing bowl. Form meat balls and place on a parchment paper line baking pan. Bake in a 350F preheated oven for 15 minutes.
Roasted Small Potatoes
Directions: Cut potatoes in half and clothe lightly with salt, pepper, sugar and oil. Placed them on a baking pan and broiled in 350F preheated oven for 30 minutes.
Premium Soya-Red Wine Reduction
- 1 tsp dropped shallot, garlic
- ¼ cup soya
- ½ cup red wine
- ½ cup chicken stock
- Pinch of sugar, salt and pepper
Directions: Sweat shallot and garlic in medium deep fry pan. Add soya, red wine and chicken to reduction to thick.
