Valentine’s day is fast approaching and there’s nothing like serving a delicious heart healthy meal using Bison Steaks.
Preparing bison steaks to fry is easy. Just follow our easy step by step directions.
Before cooking remove the steak from the fridge and let it rest for an hour at room temperature. Just remember that bison needs less cooking time than beef because it is very lean. If you follow these easy directions, you will have perfect steak every time. Our bison meat is lean and easy and is best enjoyed cooked rare or medium rare.
Even if you normally prefer your steak medium, go for medium-rare with your bison, and you will be amazed by the same wild and natural flavour that has been enjoyed for many thousands of years.
Pan Frying. Sear your steak in hot oil or butter for about 3-5 minutes per side. Finish with a little pat of butter on the steak. (Rest the steak after cooking but cover with a bit of foil for about 7 minutes.
Bison steak with rosemary and red wine
1 bison steak
1 sprig rosemary
1 sprig thyme
2 tbs. virgin olive oil
1 garlic clove, crushed
1 1 tbs. chopped fresh parsley
1 tbs. unsalted butter
1/4 cup red wine
1/4 cup chicken stock
1/4 tsp salt
1/4 tsp fresh black pepper
Blend 1 tbs of the oil with the garlic and parsley in a shallow dish. Add the steak to this marinade and turn carefully until well coated. Cover and marinade at room temperature for about one hour. Heat the remaining oil with the butter in a skillet. Add the steak and cook for three to four minutes on each side until browned.
Transfer the bison steak to a plate and keep warm
Stir the wine and stock into the same skillet. Bring to boil, stirring, then boil gently until the liquid is reduced by half. Season with salt and some pepper.
Arrange the steak on a hot serving plate, pour the sauce over it and garnish with rain rosemary sprigs. Serve immediately,
Makes 1 steak serving. Double ingredients for 2 steaks
Serve with vegetables, potatoes and salad