Garrett Thienes—-also known as Chef Rusty—-likes putting a ‘’taste with the place’’ for his diners when they eat at his restaurant in southwest Saskatchewan.

The Harvest Eatery has been open for nearly a decade in Shaunavon, about an hour southwest of Swift Current. Between 80 and 90 per cent of their menu is sourced from the region and that includes bison. Chef Rusty gets his bison meat from Kurt and Merek Wigness, who own a bison farm about half-an-hour away from the restaurant.

Periodically, there will be bison cuts and short ribs on the menu—but the carpaccio appetizer is always available.

“We smoke it, lightly spice and thinly slice it,” said Chef Rusty. “We shingle it on the plate like a blue rare so you can really taste the bison. Then we top it will a couple of aiolies and house pickles to complement the meat.”

CJWW Agriculture Director Neil Billinger spoke to Chef Rusty and Merek Wigness at the International Bison Conference in Saskatoon this summer.

(photo: bison on Wigness Farm)