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Bison Steak with Jack Daniels Sauce

November 19, 2020 • 0 comments

  • Servings: 6

Ingredients

  • (6 Boneless Steaks About 10 oz Each) Bison Ribeye Steak
  • (2 Tbsp) Olive Oil
  • (As Desired) Sea Salt
  • (Freshly Ground) Black Pepper
  • (2 oz) Shallots
  • (2 oz very finely chopped) Shallots
  • (2 oz Fresh and Sliced) Mushrooms
  • (4 Tbsp) Unsalted Butter
  • (16 oz) Buffalo or Beef Stock
  • (6 oz) Dry White Wine
  • (2 Tbsp lightly crushed) Green Peppercorns
  • (4 oz) Jack Daniels
  • (4 oz) Heavy Cream
  • (Squeeze of Fresh Lemon Juice) Lemon Juice

Directions

1.  Season the bison steaks with salt and black pepper, and leave to rest for 1 hour at room temperature.

2. To make the sauce, sauté the shallots and mushrooms in 2 tablespoons of the butter over a medium heat for a few minutes until golden brown.

3. Add the stock, 4 ounces Jack Daniel's and 1 tablespoon of the green peppercorns, and gently simmer until reduced by half. Pour in the cream, and continue to reduce until it has the consistency of a light sauce.

4. Whisk in the remaining butter, little by little, then add the remaining peppercorns, the extra Jack Daniel's and a squeeze of lemon juice to taste. Remove from the heat, and set aside to keep warm.

5. Sear the bison steaks in butter or olive oil until medium-rare, 2-3 minutes per side.

6. Transfer to warm serving plates, pour over the delicious sauce and serve with a vegetable salad of choice.

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