Bisonsteakmarinade Recipes

BISON STEAK MARINADE

Bison Steak Marinade image

This zesty marinade comes from Karen Averitt, Ted Turner's personal chef. It's perfect for bison or any other kind of steak.

Provided by Martha Stewart

Yield Makes about 1/4 cup

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons very finely chopped fresh rosemary
2 tablespoons very finely chopped fresh sage
2 tablespoons very finely chopped fresh thyme
4 cloves garlic, very finely chopped
Zest of 1 lemon

Steps:

In a medium bowl, mix all ingredients together until well combined. Use to marinate steaks at least 2 hours and up to overnight.

BISON STEAK MARINADE

Bison Steak Marinade image

Make and share this Bison Steak Marinade recipe from Food.com.

Provided by ShananH

Categories Lunch/Snacks

Time 10m

Yield 3-5 serving(s)

Number Of Ingredients 7

Ingredients

2 1/4 tablespoons olive oil
2 1/4 tablespoons balsamic vinegar
2 tablespoons very finely chopped fresh rosemary
2 tablespoons very finely chopped fresh sage
2 tablespoons very finely chopped fresh thyme
4 garlic cloves, very finely chopped
1 lemon, zest of

Steps:

Mix all ingredients together until well combined. Use to marinate steaks at least 2 hours and up to overnight.

Nutrition Facts : Calories 113.3, Fat 10.4, SaturatedFat 1.5, Sodium 4.2, Carbohydrate 4.8, Fiber 1, Sugar 1.9, Protein 0.6

MARINATED BISON/BUFFALO STEAKS WITH A PEPPERCORN SAUCE

Marinated Bison/Buffalo Steaks With a Peppercorn Sauce image

I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served mine over buttery mushrooms and topped the steaks with asparagus wrapped in bacon.

Provided by The Flying Chef

Categories Wild Game

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 buffalo steaks (could use a less expensive cut.)
1 (330 ml) bottle brown beer
1/2 cup packed dark brown sugar
5 tablespoons lime juice, fresh
1 red onion, coarsely chopped
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1/2 teaspoon tabasco brand pepper sauce
1/2 cup white wine
2 shallots, finely chopped
1 tablespoon fresh coarse ground black pepper (Makes the sauce very peppery, add less if you want.)
2 1/2 cups water
1 teaspoon instant chicken bouillon granules
1 teaspoon beef bouillon granules
1 teaspoon cornflour, heaped
1/2 cup whipping cream

Steps:

Mix beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. Place steaks in marinade. Cover and refrigerate overnight.
Bring white wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.
Add water, both the stocks and simmer until reduced to 11/2 Cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.
Remove steaks from marinade either BBQ or grill steaks until desired doneness. About 4 minutes a side for medium rare.
If grilling move the wrack further away from the heat than you would have it for steak and if BBQ'ing make sure heat is lower than what you would have it for a steak. Cooking times will also be less for bison than steak. Bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.
If you want to serve it over mushrooms, here are the amounts you will need.
500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc. whatever is available.).
2 Tablespoons Butter.
1 Clove garlic, crushed.
11/2 Tablespoons fresh parsley, finely chopped.
In a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.
To serve place several spoonfuls of mushrooms on plate top with steak, I also topped mine with asparagus spears, and drizzle sauce over.

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