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Recipe Detail Page
Bison Steak with Crushed Grape Sauce
Autumn 2017
Bison steaks are tender and have little fat in them. They are healthier than the corresponding beef steaks, but beef can be used for this recipe. You can buy verjus or crush your own grapes to make the liquid. Failing that use a light red wine.
Serves 2
2 bison rib-eye or sirloin steaks, about 8 oz (250 g) each
MARINADE
1 tsp (5 mL) finely chopped garlic
2 tbsp (30 mL) finely chopped shallots
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) honey
2 tbsp (30 mL) olive oil
SAUCE
1 cup (250 mL) verjus or crushed grapes (see TIP)
1 tbsp (15 mL) balsamic vinegar
1 cup (250 mL) beef stock
2 tbsp (30 mL) butter, cut in small pieces
½ tsp (2 mL) Maldon or other finishing salt
1. Trim steak and place in large dish.
2. Whisk together marinade ingredients and brush over steak on both sides. Marinate for 30 minutes or up to 4 hours, refrigerated. Bring back to room temperature before cooking. Wipe off marinade (otherwise it will burn when cooking the steaks).
3. Preheat a frying pan on high heat. Sear steak for about 3 minutes on the first side and 2 to 3 minutes on the second side or until browned and medium-rare. The frying time will depend on the thickness.
4. Place steaks on carving board and let rest while you prepare the sauce.
5. Remove any fat from the pan. Add verjus to the pan. Stir in balsamic vinegar. Bring to boil, scraping the base of the pan for any browned bits, then boil until reduced to 2 tbsp (30 mL), about 5 minutes. Stir in stock and reduce until sauce thickens slightly, about 2 to 3 minutes. Reduce heat to low and whisk in butter until sauce thickens a little more.
6. Slice steaks into thin slices against the grain. Drizzle with sauce. Sprinkle with Maldon salt. Serve with Oven-Fried Potatoes, Creamed Spinach (recipes follow) and Fall Succotash.
Serves 2
TIP To crush grapes, place in a blender and blend into a pulpy liquid. Strain through cheesecloth and use the resulting liquid. Using 2 cups (500 mL) grapes makes 1 cup (250 mL) verjus.
OVEN-FRIED POTATOES
An easy way to get a crispy potato, a texture that works well with the other side dishes.
8 small red potatoes, about ½ lb (250 g)
2 tbsp (30 mL) olive oil, divided
Salt and freshly ground pepper
1. Preheat oven to 450°F (230°C).
2. Place potatoes in a pot of cold salted water. Bring to a boil and boil for 6 to 8 minutes or until crisp-tender. Drain well and return to pot over the turned-off burner, shaking the pot to dry off the potatoes.
3. Brush 1 tbsp (15 mL) oil onto a rimmed baking sheet. Set potatoes on top of the oil. Flatten the potatoes with the bottom of a dry measuring cup or your hand until ½ inch (1 cm) thick. Drizzle potatoes with remaining 1 tbsp (15 mL) oil and season with salt and pepper. Bake for 15 to 20 minutes, turning once, or until a golden brown colour.
Serves 2
CREAMED SPINACH
Combining mint and spinach adds all sorts of unexpected “green” nuances to this side dish. Juniper berries are often used as a seasoning and are easy to find dried.
1 tbsp (15 mL) vegetable oil
1 leek, white and light green parts only, thinly sliced, about ¾ cup (175 mL)
1 container (142 g) baby spinach, sliced
¼ cup (60 mL) chopped fresh mint leaves
½ tsp (2 mL) juniper berries, crushed and chopped
¼ cup (60 mL) whipping cream
Salt and freshly ground pepper
1. Heat oil in a frying pan over medium heat. Add leek and sauté until softened, about 3 minutes. Add spinach, mint and juniper berries. Sauté until spinach wilts, about 1 minute.
2. Add cream and bring to a boil; let it reduce until it nearly disappears. Season to taste with salt and pepper.
Serves 2
