Antonia's dish of a bone-in ribeye, roasted fennel/onions, and potato gratin looked divine.
But it also looked so incredibly heavy... I think I could probably get through a fourth of meat hunk and then I would just feel it sitting in my gut for hours.
If I ever get my hands on some bison, I'd like to try Dale's recipe of Lemongrass Mango Bison lettuce wraps.
And with only one exception (what is yuzu juice?), all the ingredients seems pretty accessible. I'll probably end up making this with tofu or something if I can't find the bison.
