Marinated Bison/buffalo Steaks With Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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 wine
• pepper
• olive oil
• 1 1/2 tablespoons shallots, finely chopped
• 1/2 cup dry 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

Recipe

• 1 combine all the marinade ingredients in a storage container or a ziploc bag and refrigerate overnight.
• 2 the next day remove steaks from marinade and strain marinade into a bowl and set to one side.
• 3 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).
• 4 cook longer for more well done steaks, just remember bison meat is very lean and will toughen up if over cooked.
• 5 for the sauce.
• 6 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.
• 7 i served mine with mashed sweet potatoes and garlic buttered vegetables.
• 8 to serve slice steaks into strips and arrange on plate and pour sauce over.