Today, for the first time ever, I decided to make bison. We went to Whole Foods looking for something a little more exciting than steak or chicken, and they had bison. Sounds great but now what? I had never cooked it before, but I was willing to change the challenge.
I steamed baby carrots (one of our favorites) and at the very end, I like to brown them in the skillet used for the steaks.
For the sauce, I went with a red wine reduction that I have been using for years. There’s many different recipes out there, but I came up with this one in my 20s, and have been using it since.
- 2 cups red wine
- 1/2 cup of water
- 5 whole peeled garlic cloves
- 1 basil leaf
- 2 Tbsp of brown sugar (white will do if you don’t have brown)
Boil all the above for above 10 minutes. It will drastically reduce in size, hence the “reduction sauce” name. Since I like my sauces on the creamy side, I always add a tad of cornstarch to it. Just enough to make it thicker. Be sure to not add cornstarch to the hot boil, it will create clumps. Be sure to mix your cornstarch with a dash of cold water and mix it well until it’s milky. Once it’s all mixed in, add it to the boil and stir until you are done with the sauce. Do not stop stirring, that’s the secret of making it creamy and lump free.
And that’s it! That’s my new recipe for Bison. Hope you enjoy.