Best Marinated Bisonbuffalo Steaks With Sauce Recipes

Marinated Bison/Buffalo Steaks With a Peppercorn Sauce image

Provided by The Flying Chef

Categories Wild Game

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

4 buffalo steaks (could use a less expensive cut.)
1 (330 ml) 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
1/2 cup white wine
2 shallots, finely chopped
1 tablespoon fresh coarse ground black pepper (Makes the sauce very peppery, add less if you want.)
2 1/2 cups water
1 teaspoon instant chicken bouillon granules
1 teaspoon beef bouillon granules
1 teaspoon cornflour, heaped
1/2 cup whipping cream

Steps:

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

Bison Steak Marinade image

Provided by ShananH

Time 10m

Yield 3-5 serving(s)

Number Of Ingredients 7

2 1/4 tablespoons olive oil
2 1/4 tablespoons balsamic vinegar
2 tablespoons very finely chopped fresh rosemary
2 tablespoons very finely chopped fresh sage
2 tablespoons very finely chopped fresh thyme
4 garlic cloves, very finely chopped
1 lemon, zest of

Steps:

Mix all ingredients together until well combined. Use to marinate steaks at least 2 hours and up to overnight.

Nutrition Facts : Calories 113.3, Fat 10.4, SaturatedFat 1.5, Sodium 4.2, Carbohydrate 4.8, Fiber 1, Sugar 1.9, Protein 0.6

Bison Steak au Poivre with Red Wine Shallot Marmalade image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons black peppercorns, cracked to a medium grind
2 tablespoons pink peppercorns, cracked to a medium grind
1 tablespoon kosher salt
Four 10-ounce bison (buffalo) steaks, New York steak or strip loin cut
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
2 cups shallot, peeled and sliced 1/8-inch thick
2 cups red wine
1 tablespoon chopped fresh thyme
Salt and pepper

Steps:

Combine the ground peppercorns and salt and liberally coat the bison steaks.
In a heavy-bottomed saucepan on medium-high heat melt the butter with the oil and sugar. Add the shallots and caramelize them for 10 minutes. Add the wine, turn down the heat to a simmer and reduce liquid to 1/4 of its original amount. Remove from heat. Add thyme and season.
On a hot grill, cook the steaks to the desired doneness.
To serve, top each of the steaks with a spoonful of the shallot marmalade. The marmalade can be hot, warm or room temperature.

Bison Steaks With Mushroom Sauce image

Provided by noway

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 bison steaks
2 tablespoons vegetable oil
salt and pepper, to taste
16 ounces fresh mushrooms, sliced
2 tablespoons butter
1 garlic clove, minced
1 tablespoon all-purpose flour
1/2 cup water or 1/2 cup beef broth
1/2 cup white wine
1 teaspoon Worcestershire sauce

Steps:

Season bison steaks with salt and pepper, to taste.
Heat oil in a skillet over high heat.
Sear steaks in oil until light brown on each side, about 3-4 minutes per side.
*Note: the cooking time for the bison will vary depending on the thickness of your steaks. Bison should never be cooked more than medium because otherwise it will get too tough.
When bison is done cooking, remove from skillet and keep warm.
Add mushrooms, butter, and garlic to meat drippings in skillet.
Cook about 5 minutes at medium high heat.
Reduce heat to low. Sprinkle mushroom mixture with flour and stir well to ensure that all flour is absorbed.
Add water, white wine, and Worcestershire sauce to the skillet. Stir well to incorporate liquids into mushroom mixture.
Top steaks with mushroom sauce and enjoy!