Marinated Bison/Buffalo Steaks With Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I have never cooked bison before. My husband had buffalo burgers once and loved them. The local supermarket is selling loads of different wild game so I bought some bison steaks to try. Ingredients:
1 1/2 tablespoons dijon mustard |
1 tablespoon thai fish sauce |
6 sprigs fresh thyme |
2 garlic cloves, crushed |
1 tablespoon olive oil |
1/2 cup dry white wine |
pepper |
olive oil |
1 1/2 tablespoons shallots, finely chopped |
1/2 cup dry white wine |
1 1/2 teaspoons balsamic vinegar |
1 teaspoon instant chicken bouillon granules, concentrated (powder, cube, past etc.. i use a very dense stock so you may have to adjust amount depending on what) |
1 1/2 teaspoons sugar |
1 1/2 teaspoons cornflour |
Directions:
1. Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.
2. The next day remove steaks from marinade and strain marinade into a bowl and set to one side.
3. Heat a small amount of olive oil in a pan to a medium high heat, add steaks to pan and cook for 1 minute each side to sear. Turn heat down to medium and cook for a further 5-6 minutes a side for medium rare. ( My steaks were about 1 inch thick probably 3-4 minutes a side for 3/4 inch).
4. Cook longer for more well done steaks, just remember bison meat is very lean and will toughen up if over cooked.
5. For the sauce.
6. Heat olive oil in a pan, add shallots and saute until soft. Add wine, vinegar, stock, sugar and reserved marinade. Cook until mixture is quite hot, mix a small amount of water to cornflour. Pour cornflour into pan and stir until mixture boils and thickens serve immediately over steaks.
7. I served mine with mashed sweet potatoes and garlic buttered vegetables.
8. To serve slice steaks into strips and arrange on plate and pour sauce over.
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