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Ale Braised Bison Chuck Roast with Roasted Corn Succotash

Ale Braised Bison Chuck Roast with Roasted Corn Succotash


Corn Succotash:
  • 160 grams corn
  • 1/2 cup black beans (cooked)
  • 30 grams gouda cheese (shredded)
  • 100 grams soy/edamame beans (shelled)
  • 20 grams mini pickled peppers
  • 4 grams Floating Gardens fresh rosemary
  • 60 grams chorizo sausage (raw and diced)
  • 200 mL vegetable stock
  • 15 mL North Prairie Gold canola oil
  • 1/2 bulb garlic (roasted)

Ale Braised Bison:

  • 570 grams bison chuck roast
  • 1 litre ale
  • mushrooms
  • 150 grams or 1 small white onion (quartered)
  • 10 grams garlic (chopped)
  • 10 grams Notre Dame butter
  • 200 grams red skinned potatoes (peeled)
  • 1 shallot (roasted)



1. Season and lightly oil the corn, tossing it with the edamame beans and chorizo. Roast for 10 minutes at 375 degrees Fahrenheit.

2. Combine with black beans, pickled peppers, and cheese. Season to taste.

3. Bake succotash in oven until hot and cheese is just starting to melt. 

Ale Braised Bison:

1. Marinate bison in ale overnight.

2. Saute onions, chopped garlic, and mushrooms in butter until golden brown.

3. Add the bison chuck, ale, stock, and simmer covered for 3 hours until tender.

4. Remove the meat and keep it warm.

5. Reduce the braising liquid until thickened and desired concentration of flavours has been achieved. Season to taste.

6. In pot of boiling water, cook potatoes until tender. Mash and flavour with milk, butter, salt, and pepper as desired.

7. Slice bison and plate with mashed potatoes and succotash. Ladle generous amount of sauce over meat.