Bisonsteakmarinade Recipes

MARINATED BISON/BUFFALO STEAKS WITH A PEPPERCORN SAUCE

Steps:

• Mix beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. Place steaks in marinade. Cover and refrigerate overnight.
• Bring white wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.
• Add water, both the stocks and simmer until reduced to 11/2 Cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.
• Remove steaks from marinade either BBQ or grill steaks until desired doneness. About 4 minutes a side for medium rare.
• If grilling move the wrack further away from the heat than you would have it for steak and if BBQ'ing make sure heat is lower than what you would have it for a steak. Cooking times will also be less for bison than steak. Bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.
• If you want to serve it over mushrooms, here are the amounts you will need.
• 500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc. whatever is available.).
• 2 Tablespoons Butter.
• 1 Clove garlic, crushed.
• 11/2 Tablespoons fresh parsley, finely chopped.
• In a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.
• To serve place several spoonfuls of mushrooms on plate top with steak, I also topped mine with asparagus spears, and drizzle sauce over.

SIMPLE BISON RIBEYE DINNER

Steps:

• Preheat oven to 425ºF. Pat the bison steaks dry and transfer to the fridge, uncovered. Scrub the potatoes and medium-dice. Peel the garlic and mash the cloves with the back of your knife. Trim off the woody ends of the asparagus and set aside.
• Toss the potatoes on a baking sheet with extra virgin olive oil and add the garlic. Transfer to the oven and roast for about 30 minutes or until the garlic is well-browned and the potatoes are fork tender, about 30-35 minutes. Remove the pan from the oven and transfer the potatoes and garlic to a medium bowl.
• Add the butter, cream, and milk to the bowl with the potatoes along with the paprika and use a potato masher to mash them. Season with salt and pepper and add more cream or milk until the potatoes reach desired consistency. Keep warm.
• Add the asparagus to the same baking sheet. If there's not enough oil, add a drizzle of extra virgin olive oil over the asparagus and sprinkle with salt and pepper and toss to coat. Transfer the baking sheet to the oven and bake for 10-12 minutes or until the asparagus is bright green and still a bit crisp. Remove from the oven.
• As the asparagus is roasting, prepare the bison steaks. Heat the oil in a skillet over high heat until very hot and shimmering. Season the steaks all over with salt and pepper and transfer to the hot skillet and cook without moving for about 4 minutes, or until well-browned. Flip and add a pat of butter on top of each bison steak. Cook an additional 3-5 minutes or until the steaks reach desired doneness, using a spoon to baste the steaks with the melted butter. Medium-rare is preferred for bison. Remove and rest for 5-10 minutes.
• Divide the warm potatoes between bowls and arrange the asparagus on top. Place a steak on each plate and enjoy! Optionally, you can slice the steaks against the grain before serving. Enjoy!

BISON STEAK MARINADE

Steps:

• In a medium bowl, mix all ingredients together until well combined. Use to marinate steaks at least 2 hours and up to overnight.

BISON STEAK MARINADE

Steps:

• Mix all ingredients together until well combined. Use to marinate steaks at least 2 hours and up to overnight.