I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served mine over buttery mushrooms and topped the steaks with asparagus wrapped in bacon.

                                                                                                                                                                Ingredients

4 Bison steak fillet (could use a less expensive cut.)

Marinade

1 330ml bottle brown beer
1/2 cup (packed) dark brown sugar
5 tablespoons lime juice, fresh
1 red onion, coarsely chopped
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1/2 teaspoon Tabasco brand pepper sauce

For the Sauce

1/2 cup white wine
2 shallots, finely chopped
1 tablespoons coarse ground black pepper (Makes the sauce very peppery, add less if you want.)
21/2 Cups water
1 Teaspoon chicken stock granules
1 Teaspoon beef stock granules
1 Heaped teaspoon cornflour
1/2 cup whipping cream

Method

1. 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.

2. Bring white wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.

3.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.

4. 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.

All photo’s taken by me unless otherwise stated.