Lately, the grocery stores in our area have been carrying bison steaks and ground bison in the meat case. It’s been available in select markets for a number of years and more recently available in our area. Being a frequent reader of health and nutrition information, I was aware of the fact that bison meat is nutritionally better for you than beef, but I didn’t realize how much better it is for you. Bison meat is lower in fat and calories than beef, chicken, pork and salmon, while being higher in iron than all of them. All good reasons to give it a try. Eric was also “game” for trying out bison in a few new recipes.
With Father’s Day celebrations typically featuring red meat & grilling, bison is a perfect option for something special. Our first foray into preparing & eating bison is this steak recipe. You can count on there being more bison recipes in the future!
Bison Steaks with Spicy Red Onion Marmalade (adapted from Blue Canyon Kitchen and Tavern, Cleveland, OH – Chef Brandt Evans) Serves 2
Ingredients:
- 2 bison steaks
- 2 tablespoons olive oil
- 2 medium red onions
- 3/4 cup sugar
- 1 tablespoon red curry paste
- 7 ounces unsweetened coconut milk
- 3 large garlic cloves, minces
- 1/2 tablespoon chopped fresh rosemary or 3/4 teaspoon ground dried rosemary
Directions:
In a sauce pot, heat the olive oil and sauté the onions and garlic until translucent.
Lightly sauté the onions & garlic first.
Add the sugar, coconut milk and curry paste and whisk until the paste is dissolved.
Add in the coconut milk & curry paste.
Reduce the marmalade over medium low heat, until you have a thick glaze consistency, about 30 minutes. Add in the rosemary, stirring to combine.
Caramelizing the onions takes time.
Season the bison steaks with salt and black pepper generously on both sides.
Place the steaks on a heated grill, cooking each side for about 5 minutes, to about 130° internal temperature. Allow the steaks to rest for 5 minutes then cut them into strips on the bias. Spoon some onion marmalade onto the plates and top the marmalade with strips of steak. Refrigerate the leftover marmalade to be used as a condiment for burgers, meatloaf, grilled meats or vegetables.
Bison for dinner!
Try some wild game this Father’s Day weekend! ~Linda
Bison Steaks with Spicy Red Onion Marmalade (adapted from Blue Canyon Kitchen and Tavern, Cleveland, OH – Chef Brandt Evans)
Ingredients:
- 2 bison steaks
- 2 tablespoons olive oil
- 2 medium red onions
- 3/4 cup sugar
- 1 tablespoon red curry paste
- 7 ounces unsweetened coconut milk
- 3 large garlic cloves, minces
- 1/2 tablespoon chopped fresh rosemary or 3/4 teaspoon ground dried rosemary
Directions:
In a sauce pot, heat the olive oil and sauté the onions and garlic until translucent. Add the sugar, coconut milk and curry paste and whisk until the paste is dissolved. Reduce the marmalade over medium low heat, until you have a thick glaze consistency, about 30 minutes. Add in the rosemary, stirring to combine.
Season the bison steaks with salt and black pepper generously on both sides.
Place the steaks on a heated grill, cooking each side for about 5 minutes, to about 130° internal temperature. Allow the steaks to rest for 5 minutes then cut them into strips on the bias. Spoon some onion marmalade onto the plates and top the marmalade with strips of steak. Refrigerate the leftover marmalade to be used as a condiment for burgers, meatloaf, grilled meats or vegetables.