Bison Steak Marinade Food

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.

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.

MARINATED BISON/BUFFALO STEAKS WITH SAUCE

Steps:

• Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.
• The next day remove steaks from marinade and strain marinade into a bowl and set to one side.
• 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).
• Cook longer for more well done steaks, just remember bison meat is very lean and will toughen up if over cooked.
• For the sauce.
• 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.
• I served mine with mashed sweet potatoes and garlic buttered vegetables.
• To serve slice steaks into strips and arrange on plate and pour sauce over.

BISON STEAKS WITH MUSHROOM SAUCE

Steps:

• Season bison steaks with salt and pepper, to taste.
• Heat oil in a skillet over high heat.
• Sear steaks in oil until light brown on each side, about 3-4 minutes per side.
• *Note: the cooking time for the bison will vary depending on the thickness of your steaks. Bison should never be cooked more than medium because otherwise it will get too tough.
• When bison is done cooking, remove from skillet and keep warm.
• Add mushrooms, butter, and garlic to meat drippings in skillet.
• Cook about 5 minutes at medium high heat.
• Reduce heat to low. Sprinkle mushroom mixture with flour and stir well to ensure that all flour is absorbed.
• Add water, white wine, and Worcestershire sauce to the skillet. Stir well to incorporate liquids into mushroom mixture.
• Top steaks with mushroom sauce and enjoy!