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I licked the plate.
I was alone at the time, but I would've licked it at a dinner party with the Queen if they'd served this dish. Gobsmackingly delicious, it was.
Hearty, savory, tangy, meaty, eggy, Hollandaise-y, BBQ-y deliciousness. I thought to myself: “Self! This is cowboy food. Ya know, if cowboys made Hollandaise sauce and used kitchen gadgets.”
This was a little more involved than most things I make. Each individual item was pretty basic, but making everything in the right order was the real puzzle.
I'm sure there's a way to finesse all the timing so it's all done at once, but I'm not that smart. Just do this: make the bison. Then make the sweet potato. Then make the Hollandaise. Then make the eggs. Eggs should definitely be last.
As usual, I shredded the sweet potato with the Salad Shooter. You're sick of hearing about it. But I won't stop talking about it until the whole world is Salad Shooting their faces off. This thing makes me look like a friggin' GENIUS.
Makes 2-3 individual servings
What you need:
1lb bison stew meat or other stew meat, cut into chunks (I tenderize with a Jaccard, but you don't have to)
2 Tbs. ghee or other stable cooking fat to cook up the meat
PaleoChef Steak Sauce or other clean, Paleo-friendly steak or BBQ sauce
Sweet potato, shredded
2 Tbs. ghee or other stable cooking fat to fry up the taters
The Hollandaise fixins – see this post
Lots of eggs, poached or fried (we usually do 2 eggs per person)
Marinate the bison in the sauce for at least an hour. Bring it to room temperature. Heat up ghee in a skillet and sear bison over medium heat. Cook to desired done-ness. Toss in extra sauce and set aside.
Fry up the shredded taters in ghee. Add a pinch of salt and set aside.
Make the Hollandaise, then make the eggs.
Top bison with sweet potato with eggs with Hollandaise with extra sauce and enjoy!
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