- Brienne Boortz
- Immerse Cuisine Bison Tenderloin Gyro with Pea Shoot and Dill Tzatziki
Ingredients16 oz. plain Greek yogurt
1/2 c. cucumber, peeled, seeded and diced
¼ c. pea shoots, chopped
1 tbsp. garlic, finely minced
1 tbsp. fresh dill, minced
Salt and pepper to taste
1 lb. bison tenderloin
8 pieces Greek flatbread or naan
1/2 medium red onion, julienned
16 grape tomatoes, halved
1 c. feta cheese crumbles
PreparationStrain yogurt in cheesecloth for 30 minutes, removing some of the whey and remaining moisture, to ensure the tzatziki will not become watery. Place yogurt in bowl, then add the cucumber, pea shoots, garlic and dill, and mix until well combined. Add salt and pepper to taste and refrigerate.
Liberally season the bison tenderloin with salt and pepper. Grill the bison over medium-high heat to the doneness of your choosing — I prefer medium rare, around 125 degrees internal temperature. Remove meat from grill and rest uncovered for 2 or 3 minutes.
Warm the bread on the grill, with or without a pan. Once warm, apply a generous amount of tzatziki sauce. Cut the bison into thin slices and place on top of the tzatziki. Add two or three strips of onion, tomatoes and feta cheese. Makes 8 gyros.
Location Details Immerse Cuisine
AftertasteAs a husky dude who has worked in kitchens my entire life, I find myself eating late at night more than I should, helping the husky factor. I find this dish to be a great late-night snack, as it is not too heavy. The combination of the bison and the tzatziki makes this dish light and refreshing on the palate and will not gut bomb you into a food coma at 10 p.m. The dish goes great with all types of beer and tequila; it is one of the top sellers at Immerse Cuisine.
— Submitted by Immerse Cuisine's chef/owner Brent Beavers