Bison Medallions With Red Pepper and Orange Relish |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Clean Eating Magazine. This was really flavorful! I made it with seitan pieces and skipped the oil. The relish would be great over chicken too. Ingredients:
2 medium oranges |
1 tablespoon olive oil, divided |
1/2 teaspoon olive oil, divided |
1 medium sweet onion, thinly sliced |
1 red bell pepper, thinly sliced |
1 orange bell pepper, thinly sliced |
3 large sprigs fresh thyme |
2 tablespoons balsamic vinegar |
1/2 teaspoon allspice |
1/4 teaspoon red chili pepper flakes |
3/4 teaspoon sea salt, divided |
1/2 teaspoon black pepper, divided |
16 ounces buffalo, medallions |
Directions:
1. Prepare relish: Over a mixing bowl, peel and segment oranges. Reserve juice drippings and place orange pieces in a separate bowl.
2. Heat 1 T oil in a medium saucepan over medium high heat. Add onion, bell peppers, and oranges to the pan, stirring well to combine. Reduce heat to medium and continue to cook for 4-6 minutes, until vegetables are softened.
3. Add reserved orange juice, thyme, vinegar, allspice, and chili flakes to the pan. Reduce heat to low and stir. Continue to cook, stirring often, until relish thickens and liquid is reduced, about 15 minutes.
4. Remove thyme sprigs from pan, add 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine. Set relish aside.
5. Preheat broiler to high. Coat bison evenly with 1/2 tsp oil, 1/4 tsp salt and pepper on all sides. Lay bison on a foil lined baking sheet and place under broiler for 2 minutes per side for medium-rare, or 3 minutes per side for medium.
6. Remove from oven and serve topped with relish.
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