What am I going to do with these Thanksgiving Leftovers?? EAT BISON !!
I’ve got left over containers of Thanksgiving dinner taking up all the space in my refrigerator….what am I going to do?
If I have to make Turkey, stuffing, mashed potato, gravy and cranberry relish casserole one more time I’m going to scream!! I know how you felt last year….so here is some help for the upcoming Holiday Season.
I’m a great one for leftovers at my house during any Feast. I save just enough for one…OK maybe two hot meat sandwiches and then I make sure I have plenty of containers to send home all the rest with my guests. I really dislike a crowded refrigerator full of food……it just makes me feel like I have to eat more…and more often :-)
Take a look at that lovely High Plains Bison Filet Mignon in the photo up above. Tender…..Juicy….and whats that……stuffing and cranberries????
You betcha. We took one of our FAVORITE High Plains Steaks, the Filet Mignon, and then filled it with left over stuffing and made a red wine sauce from the leftover cranberry relish. OMG…this tasted GREAT!!
Just follow the easy step-by-step recipe that follows, including pictures along the way, and you will get those leftovers used up before you know it….and enjoy some wonderfully Healthy High Plains Bison along the way…..ENJOY!!
High Plains Bison Stuffed Filet Mignons with Peppered Red Wine and Cranberry Sauce
2 High Plains Filet Mignons, thawed; removed from packaging and patted dry
1-1/2 cups leftover stuffing
sea salt, cracked black pepper and granulated garlic to taste
3 tablespoons vegetable oil
1/4 stick butter
1/2 yellow onion, diced
1 teaspoon cracked black pepper
1 cup red wine
3/4 cup left over cranberry relish
1. Thaw 2 High Plains Bison Filet Mignons over night in the refrigerator on a cookie sheet pan to catch any dripping or condensation
2. Remove Filet Mignons from packaging and pat dry
3. Cut pockets into the Filet Mignons and fill with leftover stuffing. Liberally season both sides with the sea salt, cracked black pepper and granulated garlic
4. In a cast iron skillet set on MEDIUM-HIGH sear the stuffed Filet Mignons in the vegetable oil. 3 minutes on the first side and then 4 minutes on the second side. Cover skillet with a lid and remove from heat to keep warm
5. In a separate skillet set on MEDIUM-HIGH add butter, diced yellow onion and cracked black pepper. Cook until browned. About 4-5 minutes
6. Add red wine and reduce by 1/2. About 8-10 minutes
7. Add cranberry relish and stir till warm, remove from heat.
8. On a plate add a generous portion of the peppered red wine and cranberry sauce and top with the seared stuffed High Plains Bison Filet Mignon
Gather together the left over stuffing, cranberry relish and thawed High Plains Bison Filet Mignon’s
Remove the thawed High Plains Bison Filet Mignon’s from the packaging and pat dry.
Cut pockets into the High Plains Bison Filet Mignon’s and fill with left over stuffing. Season liberally, on both sides with sea salt, cracked black pepper and granulated garlic
In a cast iron skillet, set on MEDIUM-HIGH, sear the stuffed High Plains Bison Filet Mignon’s in vegetable oil. 3 minutes on the first side
And 4 minutes on the second side
Cover with a lid, remove from the heat to keep warm
In a separate skillet, set over MEDIUM-HIGH heat saute the diced onions in the butter with the cracked black pepper
4-5 minutes or until browned
Add the red wine and reduce by 1/2, 8-10 minutes
Add the leftover cranberry relish
And stir till warm. Remove from heat
Add a healthy portion of the Peppered Red Wine and Cranberry Sauce to a plate and top with the stuffed High Plains Bison Filet Mignon…ENJOY!!