Bison 'Haché' with Potato coins
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Bison 'Haché' with Potato coins

Bison 'Haché' with Potato coins

with Blistered Snap Peas and Bacon-Tarragon Aioli

This bison version of classic bistro "Steak Haché" is the elegant dinner you have been waiting for. Lean bison is loaded with flavor makers like Dijon and parmesan cheese before being seared to crusty perfection. Served with potato coins, blistered snap peas a luscious bacon-tarragon aioli for dipping.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time15 minutes


serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

500 g

Yellow Potato

227 g

Sugar Snap Peas

2 unit(s)


7 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

8 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

Not included in your delivery

2 tbsp



Nutrition Values

Calories1250 kcal
Fat87 g
Saturated Fat24 g
Carbohydrate71 g
Sugar12 g
Dietary Fiber8 g
Protein44 g
Cholesterol175 mg
Sodium1450 mg
Trans Fat0.4 g
Potassium2100 mg
Calcium300 mg
Iron9.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Slotted Spoon
Large Bowl
Medium Bowl
Small Bowl


  • Line a baking sheet with parchment paper.
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes and 1 tbsp (2 tbsp) oil to the prepared baking sheet. Season with salt and pepper, then toss to coat.
  • Roast, in the middle of the oven, flipping halfway through, until tender and golden brown, 23-25 min.
  • Peel, then finely mince shallot.
  • Finely chop tarragon.
  • Trim snap peas.
  • Add snap peas and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Roast in the bottom of the oven, stirring halfway until tender crisp and lightly charred, 10-12 min.
  • While potatoes roast, heat a large non-stick pan over medium heat.
  • Cut bacon into 1/4-inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
  • When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
  • Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
  • Discard all but 1 tbsp (2 tbsp) fat from the pan.
  • Combine bread crumbs, half whole grain mustard and 2 tbsp (4 tbsp) milk in a large bowl.
  • Add bison, half the Parmesan and half the shallots. Season with salt and pepper, then combine.
  • Form mixture into two (four) 4-inch-wide patties.
  • Add Cream Sauce Spice Blend to a shallow dish.
  • Working with one patty at a time, press both sides into spice blend to coat completely.
  • Reheat the same pan from step __ over medium heat.
  • When hot, add patties. (NOTE: Don't overcrowd the pan; cook the patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side. **
  • While patties cook, add tarragon, mayo, half the bacon, half the vinegar, remaining dijon and 1/8 tsp (1/4 tsp) sugar to a small bowl. Season with salt and pepper. Stir to combine.
  • Add snap peas, remaining vinegar, remaining bacon, and 1/8 tsp sugar. (Season with salt and pepper.?) toss to coat combine.
  • Divide snap peas, potatoes and patties between plates.
  • Sprinkle remaining Parmesan over snap peas.
  • Spoon aioli over patties and potatoes.
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