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Recently, Crossfit Vancouver organized a Grass-Fed Bison delivery from Maluma  and I was quick to jump all over this.  My “starter box” of varying cuts of meat weighing in at a whopping 45lbs arrived straight from the farm.  I’m not going to lie, 45lbs of meat is a little bigger than I imagined it would be!   Thankfully all of it fit nicely into my freezer and since arriving I’ve been experimenting in the kitchen just a little bit!   Bison meat is awesome and one of my new favourites.  It’s so full of flavor and it’s health benefits are far superior to traditional red meats. 

For this recipe I’ve used braising steaks which are traditionally a tougher cut of meat so are best if marinated overnight.  In addition, it’s important to not over-cook your Bison.  You will find that the meat will cook much faster than your traditional store-bought meat and like any grass-fed meat it’s better served medium-rare.  

Ingredients:

  • 2-3lbs Braising Bison Steaks (any kind of steak will work)
  • 1 cup beef stock
  • 1 tbsp dried rosemary
  • pepper to taste
  • 1 tbsp coconut oil
  • 1/2 lb sliced mushrooms
  • 1 1/2 tbsp dry sherry wine (optional)

Directions:  

  1. In large ziploc bag combine 1/2 cup of the beef stock, rosemary and pepper.  Add the Bison steaks, seal the bag and place in refrigerator to marinade over night or up to 24 hours.   
  2. Heat coconut oil in large cast iron skillet over medium-high heat.   Remove Bison steaks from marinade and discard marinade. 
  3. Add Bison to skillet and sear both sides of Bison (~ 2 min/side).  Remove Bison and set aside
  4. Add remaining 1/2 cup beef stock to pan and de-glaze pan (basically scrape the skillet to free up any stuck bits and mix these into stock). 
  5. Add mushrooms to pan, cover and cook until mushrooms are tender ~ 10 minutes.
  6. Add Sherry and bring to simmer, this will evaporate any alcohol from the Sherry.   Simmer for 2-3 minutes.
  7. Add Bison to mushroom mixture and heat until Bison is medium rare.  This will depend on the thickness of your steak  – for 1″ thickness this was about 5 minutes. 
  8. Remove Bison and mushrooms from pan and simmer sauce until thickened slightly.    Pour over Bison and enjoy.
  9. I served my Bison with a mixture of sautéed swiss chard, mushrooms and onion.

This recipe may seem a like it has a lot of steps, but it was dead easy and ready in about 20 minutes (minus the marinade time of course)!

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