Page 28 - Trending Magazine 2018 Spring

Good Eats Bison_Layout 1 18-03-16 2:03 PM Page 3

one of its key selling points, joining a sense of
patriotism and history that drum up local interest.
Brandon restaurant The Dock on Princess ended its
temporary Manitoba Menu in February, on which its
bison burger was one of the more popular items.
“Any time you put a bison burger on the menu it’s
going to fly off the shelf,” sous-chef Darren Scribner
said, adding that when people go out to a restaurant
they’re oftentimes seeking a unique experience.
With the limited availability of bison on local store
shelves, it has remained a special occasion dish for
A selection of bison meats that were cut and processed at most people.
Obermaier's Sausage & Meats on Rosser Avenue in Brandon.

Given the high price of bison meat,
roughly twice that of beef, it remains a
specialty market, which Obermaier’s
Sausage and Meats owner Elliot Ryzner
said typically caters to the more
affluent members of society.
That, and the health conscious who are
concerned about fatty meats.
It’s a far cry from barely being able to
give it away in the early 2000s, he said.
His shop takes on a few animals per
year, as demand dictates, which they
source from area producers.
Few, if any, local corporate grocer
stores take on bison, he said, adding
that his shop was only able to do so
because they have a freezer program A bison and black truffle burger with a chipotle caesar salad at The Dock on Princess.
that prevents the high-cost product
from going bad.
Gompf’s family fridge and freezer are “I know a lot of people
understandably packed with bison when they say ‘gamey
products. taste’ they get turned off
While they also consume pork products by it,” he said. Even so, it’s
to mix things up a big, he said; “We a descriptor that fits,
definitely won’t have beef in our albeit with a “good tasting
freezer.” gamey.”
With bison, the best means of The more well-done the
preparation is a low and slow cook so meat is, the more of its
you’re not pushing the juices out. gamey taste goes away, he
With marbling “pretty much non- said, but it’s all a matter of
existent” in bison meat, maintaining its personal preference.
natural juices is key. The Dock manager Jody
Anything people typically do with beef Mead said that although
can be done with bison, he said, adding the Manitoba Menu is
that chilli is a popular dish in his now over, sales figures are
household. pointing them to consider
Pierson-area bison producer Brooks Pictured: Chef Dan Hunter cooks black putting it on their
White said that he credits the lean, low- truffles while preparing a bison and black permanent menu.
cholesterol meat’s health benefits as truffle burger at The Dock on Princess.

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