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Have you ever tried bison? It is tastier and lower in fat than beef, and because bison is grass-fed, it is healthier for you. Here are three quick and delicious ways to prepare bison. First, a Classic Bison Burger, next Grilled Bison Filet Mignon with Honey Balsamic Peaches and a Grilled New York Strip Steak topped with caramelized onions and apples.
For the Bison Burger, combine two pounds of ground bison with two tablespoons of Worcestershire sauce, as many shakes of pepper sauce as you like, half a teaspoon of granulated garlic, and season with sea salt, and cracked black pepper. Then, shape the mixture into four three-quarter-inch patties.
To prepare the Grilled Bison Filet Mignon with Honey Balsamic Peaches or the Grilled New York Strip Steak topped with caramelized onions and apples, lightly brush the outside with olive oil to prevent sticking because bison is low in fat. Next, season with sea salt, cracked black pepper and granulated garlic. Be sure to season on both sides. Cook on a preheated grill pan over medium-high heat. The burger will need about five minutes on one side, and an additional four minutes on the other or until an internal temperature of 140°F has been reached. The filet and the New York strip will need 10 to 14 minutes, turning once for medium rare. Bison requires less time to cook than beef. Less cooking time is important to keep steaks moist and tender.
We are serving the Bison Filet with grilled peaches drizzled with a honey balsamic sauce. Let us start with the balsamic glaze. Combine three-quarters of a cup of balsamic vinegar with a quarter cup of sugar in a saucepan. Cook over medium heat until the balsamic mixture has reduced by half, stirring frequently for about 15 minutes. Next, take ripe peaches, halve and pit them and brush with safflower oil. Then place on the grill flesh side down. Cook for three to five minutes to char. Lastly, drizzle over with the balsamic vinegar reduction and honey.
We paired the Bison New York Strip Steak with caramelized onions. Start this half an hour before the bison hits the grill because they need time to cook down. Then we slice two medium red onions, about two cups, then add two tablespoons of extra virgin olive oil to sauté pan, add the onions, one teaspoon of granulated garlic, one teaspoon of sea salt, and half a teaspoon of cracked black pepper. Cook on medium to medium-low heat, stirring occasionally until the onions have reduced to half their amount and become darker. Serve atop the beautiful Bison New York Strip, a classic burger, filet mignon with honey balsamic peaches. Three great recipes with bison; you will think twice before reaching for beef again.
For more delicious recipes, visit highplainsbison.com
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