How to make it

  • (Meatballs)
  • In a glass bowl, combine all ingredients and mix thoroughly.
  • Form into small sized meatballs.
  • Heat a 10” heavy bottom-non-stick skillet to medium high.
  • Add the oil to the pan and sauté the meatballs until browned and cooked through, turning frequently.
  • Remove from pan and keep warm.
  • (Dijon Cranberry Glaze)
  • Heat a large non-stick skillet or pot to medium high.
  • Add the oil and rosemary, stir for one - two minutes to release the bouquet.
  • Then add the cranberries, vinegar, mustard and wine to the pan; bring to a boil while whisking until smooth.
  • Reduce until the glaze thickens to a syrupy consistency.
  • Return meatballs to pan and stir to coat with sauce and reheat.
  • Spoon onto serving plate and garnish with fresh sprigs of rosemary,
  • Serve.

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  • jo_jo_ba 7 years ago
    Wow - DEFINITELY a passport to all the best stuff Canada has to offer! Bison was one of my favourites before getting sick, kudos to you! I look forward to making the glaze, I bet it would make ANYTHING taste incredible!
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