I have never cooked bison before, but the local supermarket has been selling bison, wild boar, ostrich and many other game. I came home and asked my husband if he had tried it, he said he had had bison burgers once and said they were gorgeous. Since I was not about to mince up 2 nice looking steaks I went on line to find out how to cook it. It is pretty much the same as steak except slightly lower temperatures as it is very lean meat and you can over cook it. Anyway I cooked it last night and it was very good, I have also bought ostrich steaks, so keep checking for my post for that. I have cooked ostrich several times and I really like it.
Ingredients
Marinade 
11/2 Tablespoons Dijon mustard
1 Dessertspoon Thai fish sauce
6 Sprigs fresh thyme
2 Cloves garlic, crushed
1 Tablespoon olive oil
1/2 Cup dry white wine
pepper to taste
Sauce
Olive oil
11/2 Tablespoons shallots, finely chopped
1/2 Cup dry white wine
11/2 Teaspoons balsamic Vinegar
1 Teaspoon Chicken stock, concentrated ( powder, cube, past etc.. I use a very dense stock so you may have to adjust amount depending on what you use.)
11/2 Teaspoons sugar
11/2 Teaspoons cornflour
Reserved marinade
Method
1. Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.
2. The next day remove steaks from marinade and strain marinade into a bowl and set to one side.
3. 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 the meat is very lean and will toughen up if over cooked.
For the sauce
1. 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.
All photo’s taken by me unless otherwise stated.
