MARINATED BISON/BUFFALO STEAKS WITH SAUCE

Marinated Bison/Buffalo Steaks With Sauce image

Provided by The Flying Chef

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons Dijon mustard
1 tablespoon Thai fish sauce
6 sprigs fresh thyme
2 garlic cloves, crushed
1 tablespoon olive oil
1/2 cup dry white wine
pepper
olive oil
1 1/2 tablespoons shallots, finely chopped
1/2 cup dry white wine
1 1/2 teaspoons balsamic vinegar
1 teaspoon instant chicken bouillon granules, concentrated (powder, cube, past etc.. I use a very dense stock so you may have to adjust amount depending on what)
1 1/2 teaspoons sugar
1 1/2 teaspoons cornflour

Steps:

Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.
The next day remove steaks from marinade and strain marinade into a bowl and set to one side.
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 bison meat is very lean and will toughen up if over cooked.
For the sauce.
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.