Here’s your next dinner party showstopper, Bison Wellington Bites. They’re everything you love about the classic dish, just mini and even more irresistible with bison instead of beef. Think juicy, tender bison wrapped in golden puff pastry with a savory mushroom filling. They look fancy, but they’re surprisingly easy to make and you can substitute beef if you prefer.
These little bites pair beautifully with all of Burning Daylight Estate’s red wines, but if you want a standout pairing, Barrel No. 2 is the one. Its dark fruit, and velvety texture bring out the best in every bite. Whether you’re hosting friends, or just looking for an excuse to open a bottle, these Bison Wellington Bites are sure to please.
Ingredients
1 lbs Bison Tenderloin with fat trimmed away (substitute beef steaks, or even ground bison if desired)
1 to 2 tablespoons olive oil
1/4 cup beef bone broth
8 slices thick cut bacon – chopped
4-5 button mushrooms – finely chopped
2 shallots – finely minced
10-12 oz cheese that melts well such as Gouda, Gruyere, or Fontina
1 tablespoon Dijon or whole grain-mustard
2 sheets puff pastry
1 egg whisked with 1 tablespoon water
1 teaspoon dried thyme
2 tablespoons fresh thyme – stems removed and lightly chopped to release aromatics
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
Instructions
Preheat oven to 450
Set Puff Pastry out to thaw
Add a splash of the olive oil to the skillet as needed for any of the following steps.
1. Season the bison steaks with salt and pepper and cut into small, bite-sized pieces. Heat skillet to high heat and sear for about 10 seconds. Only flash sear because they will finish cooking in the oven. The center should still be rare. Set aside to cool.
2. Reduce the temperature of the pan to medium and cook the chopped bacon. Remove it from the pan before it gets crispy and set it aside, but leave about 2 tablespoons of the bacon fat in the pan.
3. Add the chopped shallots and mushrooms to the pan and cook just until softened. Stir in the beef bone broth and mustard, scraping the bottom of the pan to release all the yummy bits. Remove the pan from the heat and stir the chopped bison and bacon back into the pan with the mushroom mixture. Season with 1 teaspoon dried thyme and additional salt and cracked pepper to taste. Set aside.
4. Cut each puff pastry sheet into 12 equal squares and push each square into the cup of a greased mini muffin pan. Leave the corners pointing up. You can use the bottom of a shot glass to help gently form the pastry to the cup of the mini muffin pan.
5. Cut 24 small cubes of cheese and place in the bottom of the pastry cups. Finely grate the remaining cheese and reserve for topping.
6. Use a slotted spoon to add the bison and mushroom mixture on top of the cheese cubes. Avoid adding juice since it will make the pastry soggy.
7. Top the bison mixture with the grated cheese.
8. Brush any exposed edges of puff pastry with egg wash.
9. Bake for 5-8 minutes or until the puff pastry is golden brown and puffed, and cheese is melted.
10. Garnish generously with the 2 tablespoons of fresh thyme.
Enjoy with your favorite Burning Daylight Estate wine. Click here to Shop
Makes 48 Bison Wellington Bites