Course: Grilled American Bison Filet: Difference between revisions
From Fivemile Hill
Created page with "<free/> <course course_id="bison" name="Grilled American Bison Filet" number="13"/> <backto>Culinary</backto> <page-image>File:Exquisite salmon tableau red kale sweet potatoes.jpg</page-image> <summary> This is the second composition course to learn Fivemile Hill wood-fire cooking. We focus on salmon and arctic char, cooked in the same way, but showcased in two different compositions.</summary> We explain the background of each composition, go over ingredients that were..." |
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<course course_id="bison" name="Grilled American Bison Filet" number="13"/> | <course course_id="bison" name="Grilled American Bison Filet" number="13"/> | ||
<backto> | <backto>Gourmet home cuisine</backto> | ||
<page-image>File: | <page-image>File:Bison filet cut.jpg</page-image> | ||
<summary> | <summary> | ||
In this course, we focus on the finest cut of high-quality bison or beef. We explain the cultural background of this composition, discuss bison and beef in detail, and provide recipes.</summary> | |||
== Chapters == | == Chapters == | ||
Latest revision as of 15:30, 18 November 2025
Course 13
In this course, we focus on the finest cut of high-quality bison or beef. We explain the cultural background of this composition, discuss bison and beef in detail, and provide recipes.
Chapters
The chapters marked as FREE are available without subscription.
