Appetizers

Cheesy Bison Puffs
½-lb. ground bison
1 garlic clove, minced
1 egg, beaten
1 teaspoon prepared horseradish (drained)
½ teaspoon thyme
¼ teaspoon kosher salt
¼ teaspoon white pepper
1 package (17-oz.) frozen puff pastry, thawed
1 cup shredded cheddar cheese

Preheat oven to 375 degrees. Brown the ground bison in a medium skillet. Add the garlic, cooking until tender. Combine the egg, horseradish, them, salt and pepper in a medium bowl, then add the meat mixture and mix. Roll 1 pastry sheet to 13 x 9-inch rectangle, then cut in half lengthwise. Spread ¼ of the meat mixture over each half, then sprinkle ¼ cup of the cheese on top of the meat. Roll (jelly roll style) from one long side to the other, then cut into 1-inch pieces and place seam side down on greased baking sheet. Repeat with the remaining meat mixture and the pastry. Bake for 15 minutes or until golden brown and serve warm. Makes 4 dozen.

Argentinean Bison Toasts
1 cup packed fresh parsley
3/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2 1-pound pieces bison flank steak
1 16-ounce thin French-bread baguette, cut into 40 slices
Additional olive oil

Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons parsley mixture. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)

Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.

Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. Top each bread slice with 1 piece of meat. Spread each with some parsley sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature. Serves 40.