Serves 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
2 tbsp (30 mL) avocado oil
1lb (454g) Extra Lean Ground Noble Premium Bison
2 large onions, finely chopped
3-4 cloves garlic, finely minced
1 tsp (5 mL) cumin
1/2 tsp (2.5 mL) turmeric
2 tbsp (30 mL) madras curry paste
1 tsp (5 mL) dried mixed herbs (rosemary, thyme, basil - anything goes!)
2 tbsp (30 mL) sweet chutney (apricot, mango, etc.)
Zest and juice of one lemon
1/2 cup (60 mL) raisins
2 tbsp (30 mL) tomato paste
2 slices bread
2 eggs
Pinch of smoked paprika
3 bay leaves
Salt and pepper to taste
Salt and pepper to taste
Directions:
1. Preheat your oven to 350 degrees F. Pour the milk over top of the bread, and set aside.
2. Heat a cast iron skillet over medium high heat. Add the avocado oil, and bison and stir. Add the onions and garlic and cook for 3-4 minutes before adding the cumin, turmeric, curry paste, herbs, chutney, lemon zest and juice, raisins and tomato paste. Season to taste with salt and pepper. Cook, stirring occasionally for 6-8 minutes.
3. Squeeze as much of the milk out of the bread that you can, reserving the milk. Add the bread to the meat mixture, and stir to full incorporate.
4. To the milk, add the eggs, pinch of smoked paprika and season to taste with salt and pepper. Whisk to thoroughly combine.
5. Slowly drizzle the custard mixture evenly over the meat. Top with the bay leaves. Bake for 45 minutes until the custard is set. Rest for 5 minutes before serving.