Welcome To The Shakin 'N Bakin Blog!
Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.
Monday, April 18, 2016
Today's guest post recipe is courtesy of Chef Anthony Stuart, Executive Chef at Pritikin Longevity Center + Spa. For those of you who measure out your portions, serving size is 4 oz.
Carrot Stuffed Bison Tenderloin Recipe
1 whole grass-fed bison tenderloin (cleaned and ends remove)
2 whole carrots peeled and shaved down and blanche
2T Pritikin all purpose seasoning
2T salt free lemon pepper
2T ground coriander
Place a roasting pan in the oven at 400 degrees to pre-heat. Combine all purpose, lemon pepper and coriander and season tenderloin. Insert a boning knife in the center of tenderloin lengthwise and turn making a hole. Repeat from the other end. Insert the whole carrots into the center incisions making sure the carrots meet in the center.
Blueberry Balsamic Reduction Recipe
2 cups blueberries
1 cup balsamic vinegar
In a sauce pan combine blueberries and balsamic and bring to a boil. Reduce flame and let simmer for 10 minutes. Cool and blend. Serve with bison.
Disclosure: Recipe and photograph were used with permission.