Oftentimes, my husband is responsible for doing the grocery shopping alone. As we live in London and only have one car, it’s generally more practical for both of us to shop together on the weekends; but sometimes, that’s just not possible or we are to lazy to do so. So, he ends up with the “food list”, which never is delivered complete or some additions are made. Some of these additions are fun and exciting and new, like bison or reindeer. Other additions include some junk food, which if it were up to me would be prohibited in our household!
But back to the bison: I had never cooked it at home until recently and thought that treating the steaks like a regular piece of red meat would suffice. So, our experience at home has ranged from too well done and dry to finally getting it right!
They are really delicious “au poivre”, especially cooked on low the entire time.
I served them with a unique Puree of Butternut Squash and Chestnuts and a side of asparagus, which I accompanied with caramelised leeks.
- 1 large leek (or two, if the leeks are smallish), cleaned and finely sliced
- 2 tablespoons of “grass-fed” butter or coconut oil
- 1 tablespoon of raw honey
- 1/2 cup of white dry wine
- In a saucepan, over low heat, soften the leek in the butter.
- Add the honey and cook 1-2 minutes.
- Add the white wine and cook until it is reduced in half and the sauce is thicker.
- Pour over your bison steaks and/or the accompanying vegetable.
- 2 bison steaks
- 2 tablespoons black and/or pink peppercorns
- 4-5 cloves garlic
- coarse sea salt
- olive oil
- In a mortar, crack the peppercorns.
- Add the garlic cloves and grind them with the pestle.
- Add sea salt, to taste, and mix well.
- Pat the mixture onto one side of the steaks.
- Over low heat, cook the steaks to your liking.