Canadian Prairie Bison

Date and Orange Confit

8 ounces dried dates
1 tablespoon olive oil
1 onion, fine dice
1 clove garlic
4 tomatoes, peeled and seeded
2 tablespoons orange zest
2 tablespoons orange juice
2 tablespoons lime juice
½ teaspoon tarragon, fresh or dried
½ teaspoon cayenne pepper
½ teaspoon fennel seeds, crushed
2 oranges, peeled and sectioned
1 tablespoon butter
Ground black pepper

Cover the dried dates with boiling water and let sit until softened, about 20 minutes. Drain and chop. In a medium pan, heat olive oil over medium heat. Add the onion and garlic; sauté for 2 to 3 minutes. Stir in the herbs and fresh tomatoes, orange peel, orange and lime juices, tarragon, cayenne and fennel seeds. Cook over medium heat for 10 minutes. Stir in the orange sections. Serve on bison steak as the dressing.