Chef Michael Paley l Proof on Main, Louisville,KY
2 each 12 ounce bone in KY bison filets
Kosher Salt to taste
Freshly ground pepper to taste
1 bunch of leeks, diced and soaked
2 Tablespoons of butter
2 sprigs fresh rosemary
1 Tablespoon good quality extra virgin olive oil
¼ teaspoon smoked sea salt
In a heavy bottomed sauce pot on medium heat melt the butter and add the leeks.
Season with salt and pepper, put the pot on low and slowly simmer the leeks until buttery. Keep warm.
Season the bison filet and char on a hot grill to the desired temperature. After cooking allow to rest for 5 minutes.
For the rosemary oil: warm oil and rosemary gently in a small sauté pan to infuse the flavor
To finish: divide the leeks evenly in the center of two dinner plates, place the bison filet on top, garnish with the oil, sprig of rosemary and smoked salt.
Chef Brandt Evans l Blue Canyon Kitchen and Tavern, Cleveland, OH
8-10 oz Bison Strip Steak
4 medium Red Onion,diced
1 ½ Cups Sugar
2 T Red Curry Paste
1 can of Unsweetened Coconut milk
1 Tablespoon minced Garlic
1 Tablespoon chopped fresh Rosemary
Season Bison Strip Steak with salt and black pepper generously on both sides.
Place on heated grill; cook each side for about 5 minutes to achieve a Medium Rare to Medium or to about 130 internal temperature.
In a sauce pot add olive oil and sauté onions, garlic till translucent.
Add sugar and coconut milk and curry paste (if you do not like spicy food then do not add Curry Paste or cut in by half) and whisk until paste is dissolved. Reduce until you have a thick glaze consistency, fold in fresh chopped Rosemary.
Place Steak on plate and top with the Red Onion Marmalade and serve.
Served with roasted green chili potato purée and Maple Nut Brown Beer – mushroom demi place
baby spinach salad with Red Camper’s Deliciousness Colorado Whiskey – peach vinaigrette
Served at a National Bison Association Annual Benefit Dinner
Chef Patricia A. Belaire l Colorado Culinary Academy
Chef Mike Wills l Kitchen Table Cooking School
Ingredients FOR SALAD
2 C. Baby Spinach, dried and stored chilled
1 oz. Red wine vinegar
1/8 oz. Dijon mustard
½ oz. Red Camper’s Deliciousness Colorado Whiskey – Peach jam
¼ tsp. Salt
Black pepper, to taste
3 oz. Oil
2 oz. Goat cheese, crumbled
½ oz. Walnuts, toasted, chopped
Emulsify vinaigrette ingredients in a blender and reserve. Dress spinach with vinaigrette, adjust salt/pepper, plate and top with cheese and nuts.
INGREDIENTS FOR ROASTED GREEN CHILI POTATO PUREE AND MAPLE NUT BROWN BEER – MUSHROOM DEMI GLACE
1 lb. Baking potatoes, medium starch and mealy like Idaho
¾ C. Cream or milk, hot
2 oz. Butter (cut into ½ inch cubes left a room temp)
Salt and pepper to taste
2 oz. Roasted Anaheim chilies or Poblano or a blend, small diced
1 oz. Flour
1 oz. Butter
2 ea. 8-0z Bison fillet
1 oz. Olive oil
1 oz. Unsalted butter
1 ea. Shallot, diced (or onion)
2 ea. Garlic cloves, minced
¼ lb. Cremimi mushrooms, thinly sliced
¼ C. Tommy Knockers Maple Nut Brown Ale
1 C. Beef stock, or more if needed
1 Tbsp. Heavy cream or cold butter chunks
Salt and pepper, as needed
1. Peel and cut potatoes into 1” cubes. Place in a pot of cold water
2. Bring water and potatoes to a boil then add salt. Reduce to simmer and cook until tender. Be careful not to hydrolyze (saturated with water) the product by over cooking
3. Drain the potatoes then place on a sheet pan and dry them in a 350º oven for a few minutes
4. Purée in a food mill or ricer; then pass through a tamis for a super fine purée
5. Flavor with hot cream or milk, room temperature butter, and roasted chilies
6. Season with salt and pepper
7. Hold in bain marie or finish potatoes to order over the stove by adding the above ingredients
1. Combine flour and butter in a pan. Melt. Cook to blonde
1. Season bison fillets and season both sides with salt and pepper
2. In a medium saucepan, heat the olive oil over high heat. Once hot, add the bison and sear until golden brown, about 3 to 4 minutes per side. Remove from the pan – Finish cooking in oven to 130˚F internal temp.
3. Reduce the heat of the pan to medium and add the butter
4. Once melted add the shallots and the garlic and sauté until translucent
5. Then add the mushrooms and sauté the until the liquid is evaporated and the mushrooms are tender, about 8 minutes
6. Deglaze the pan with the beer by adding it to the pan while scraping up the browned bits. Reduce the beer by half
7. Then add the beef stock to the pan and simmer on low
8. Add ½ of the roux and bring sauce to a boil
9. Finish with cream or cold butter
10. Adjust seasoning
4 Bison tenderloin, 5 ounces each
1 Tablespoon Extra Virgin Olive Oil
1/4 Tablespoon Garlic, minced
1 Tablespoon Rosemary, fresh, rough chopped
1 Tablespoon Kosher Salt
1 Teaspoon cracked Black Pepper
1 Quart Hickory Wood Chips for grilling
1. Marinate bison steaks overnight in the refrigerator with oil, garlic, rosemary and black pepper.
2. Remove the steaks from the refrigerator, and remove the large pieces of rosemary. Then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for twenty minutes to allow the salt to dilute and penetrate the meat.
3. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal five minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks.
4. Grill steaks on each side for approximately five-eight minutes for a medium rare steak, depending on thickness of the pieces. Grill longer for more more doneness. Remove from grill and allow to rest for five minutes prior to serving.
Wild Huckleberry Reduction
4 ounces Veal Demi Glace
1 Cup Huckleberries, fresh when in season or frozen
1 teaspoon Bitter Chocolate
1/2 Tablespoon Unsalted Butter
2 Cups Port Wine
1 Cup Mirepoix (medium dice of carrot, celery, onion, leek)
1/2 Tablespoon Extra Virgin Olive Oil
1. In a heavy sauce pot, sauté the mirepoix for 8 minutes on medium heat in the oil.
2. Add the Port Wine, 1/2 cup of the huckleberries, and demi glace, allowing this to reduce by one third, about twenty minutes. Strain through a sieve and return to a clean sauce pot. Can be set aside in the refrigerator for as long as three days.
3. Prior to serving, bring sauce to simmer and add the chocolate, remaining huckleberries, and butter
The ultimate serving sauce with grilled bison!
Chef Mick Rosacci l Tony’s Market, Denver, CO
1 Tablespoon minced shallots
1 Tablespoon olive oil
½ cup vintage character or ruby Port
½ pint blackberries
¼ cup demi glace (suggested: “More Than Gourmet” instant demi glace)
1-2 teaspoons brown sugar or honey
Sauté minced shallots in olive oil until soft. Add port and simmer 5 minutes. Add fresh berries (reserving a few for garnish) and demi glace, simmering and smashing with a fork for about 10 minutes. Balance acidity with brown sugar or honey. When sauce tastes rich and thick, strain and reserve. Variation: For a creamier sauce, whisk in 1 Tablespoon of fat free sour cream into cooled sauce. Serve at room temperature.