Marinated Bison/Buffalo Steaks With Sauce


time

30 mins

Serves:

 2 Persons


ingridents:

Marinade

      • 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

Sauce

      • 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

Source: http://www.food.com/recipe/marinated-bison-buffalo-steaks-with-sauce-263294

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