Native to North America, Bison is a low fat meat and cut the same as beef. It's best served rare or medium rare. This recipe can also be done with a good beef fillet.
Bison steaks recipe with Jack Daniel's sauce and homemade chips
- 6 boneless bison steaks, about 300g (10oz) each
- 2 tablespoons butter or olive oil
- sea salt and freshly ground black pepper
- For the Jack Daniel's sauce:
- 60g (2oz) shallots, very finely chopped
- 60g (2oz) mushrooms, sliced
- 4 tablespoons unsalted butter
- 500ml (16fl oz) beef stock
- 175ml (6fl oz) dry white wine
- 2 tablespoons green peppercorns, lightly crushed
- 125ml (4fl oz) Jack Daniel's, plus 75ml (21/2fl oz) extra
- 125ml (4fl oz) double cream (optional)
- a little freshly squeezed lemon juice
Season the bison steaks with salt and black pepper, and leave to rest on a board for 1 hour at room temperature.
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.
Add the stock, the 125ml (4fl oz) 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.
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.
Sear the bison steaks in butter or olive oil until medium-rare, 2-3 minutes per side.
Transfer to warm serving plates, pour over the delicious sauce and serve with a tomato and red onion salad and some chunky chips.
Recipe courtesy of The Exotic Meat Cookbook: From Antelope to Zebra, by Jeanette Edgar and Rachel Godwin, which has been re-released for the iPad by The Friday Project.
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