Wild Rosemary & Blueberry Glazed Bison Steaks
Herbal rosemary and luscious blueberry come together to make a rich glaze for seared bison steaks. Bison is a nice choice for the bold flavours in the marinade, but you could swap in beef, elk, or venison if you have any of those on hand. Pair it with some garlicky mashed potatoes and roasted veg, and you've got a flavourful and impressive dinner!
Wild Rosemary & Blueberry Glazed Bison Steaks
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Canadian
Servings
2
Prep Time
30 minutes
Cook Time
10 minutes
Herbal rosemary and luscious blueberry come together to make a rich glaze for seared bison steaks. Bison is a nice choice for the bold flavours in the marinade, but you could swap in beef, elk, or venison if you have any of those on hand. Pair it ...
Author:Evoolution
Ingredients
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2 Bison striploins
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2 Tbsp. Wild Rosemary Olive Oil, divided
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1 Tbsp. Salt
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¼ Cup Wild Blueberry Balsamic
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2 Tbsp. Minced onion
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1 Tbsp. Minced garlic
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1 Tsp. Dijon mustard
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½ Cup beef stock
Directions
Brush the steaks with ½ Tbsp. olive oil, then salt (both sides). Let them sit for 30 minutes before cooking (or overnight in fridge).
Add to smoking hot, dry cast iron pan, and cook 2-3 minutes per side. Bison is lean, so generally you do not want to cook it past mid-rare
Add another ½ Tbsp. olive oil to the pan, and then sauté the garlic and onion in the pan. Deglaze with balsamic, then add mustard and beef stock.
Reduce heat, and simmer the mixture until syrupy. Remove from heat, and aggressively whisk in 1 Tbsp. olive oil to finish the glaze. Plate the steaks cut with a generous drizzle of glaze over top.
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