Bison Steaks with Smoky Wild Rice

Name: Bison Steaks with Smoky Wild Rice
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 3 ounces double-smoked slab bacon, diced; 1/2 cup red onion, finely diced; 1/2 teaspoon ground cloves; 1 cup wild rice; 2 1/2 tablespoons pomegranate molasses; 2 1/2 cups beef stock; Salt and freshly ground black pepper; 4 boneless bison strip loin steaks, well trimmed, each about 10 ounces; 3/4 cup dry red wine; 1 tablespoon unsalted butter, preferably high-fat

Total Time: 1 hour 15 minutes
Rating: 4(26)
Comments: Read comments

I seared a couple of boneless bison strip loin steaks in a cast-iron skillet, which gave me pan juices so I could produce a bit of intense sauce to drizzle on the meat. Because bison has a slightly sweeter finish than beef, I combined a tart pomegranate molasses with red wine for deglazing. A few dollops of good butter compensated for the leanness of the meat and turned the pan juices into a dark, syrupy finishing sauce. Bison is less marbled than beef cuts like rib roast, rib-eye or strip loin, so it should be cooked no more than medium-rare. Alongside the bison I served a wild rice pilaf infused with double-smoked bacon, rendered fragrant with ground cloves and steeped in beef stock that had been sharpened with a little of the pomegranate molasses.

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Ingredients

Yield:4 servings

1tablespoon extra virgin olive oil
3ounces double-smoked slab bacon, diced
½cup red onion, finely diced
½teaspoon ground cloves
1cup wild rice
2½tablespoons pomegranate molasses
2½cups beef stock
Salt and freshly ground black pepper
4boneless bison strip loin steaks, well trimmed, each about 10 ounces
¾cup dry red wine
1tablespoon unsalted butter, preferably high-fat

Ingredient Substitution Guide

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Preparation

Step 1
Heat ½ tablespoon oil in a 3-quart saucepan. Add bacon and sauté until lightly browned. Remove, leaving fat in pan. Add onion and sauté until beginning to brown. Stir in cloves. Add wild rice. Stir. Add 1½ tablespoons molasses and the beef stock. Stir to blend. Season with salt and pepper.
Step 2
Cover and simmer about 45 minutes, until liquid has been absorbed. Set aside, covered.
Step 3
Slick remaining oil in a large, heavy skillet. Place over high heat. Season steaks with salt and pepper. Place in pan and sear to medium rare, about 3 minutes on each side. Remove steaks to a warm platter and tent with foil.
Step 4
Add wine to skillet and cook over medium heat, scraping pan, until reduced by half. Whisk in remaining pomegranate molasses, then, off heat, whisk in butter bit by bit, until pan sauce turns syrupy. Taste and season with salt and pepper.
Step 5
Mound rice on 4 plates. Slice steaks and arrange alongside rice. Spoon sauce on meat and serve.

Ratings

4 out of 5

26 user ratings

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Comments

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Chip in AZ3 weeks ago

I had the same issues as the other commenters. Cooked the bison to medium rare in a cast iron skillet as instructed. So tough it was inedible. Apparently the cooked bacon is to be tossed? And I cooked the wild rice as instructed, then for another 30 minutes. Not good. Dinner is going to the landfill.

Levi Shearer11 months ago

I thought this recipe would end in the bison being more tinder, it did not. The recipe also failed to instruct the cook when and where to add the cooked beacon. Need help refining this recipe!

Alan Flippen6 months ago

@Levi Shearer Bison will never be as tender as beef. Best advice is to cook it to 120 degrees and take it off the pan immediately. Now if someone could explain how to cook the wild rice. After 45 min it was still hard and after an hour just approaching al dente.

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