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.