Bison steak sounds great! Right? Kenmore In-house Chef Kari Karch thinks so. Here is her recipe for a grilled bison steak with mushroom ragout.
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1108 per serving
- 4 8-10oz bison strip steaks (can substitute ribeye or NY strip)
- Sea salt and fresh cracked black pepper
- 3 cloves garlic
- 3 tablespoons butter
- 2 tablespoons parsley, finely chopped
- 1/4 cup extra virgin olive oil
- 1 large onion, diced
- 2 pounds wild mushrooms (shitake, oyster, trumpet, baby bella)
- 3 garlic cloves, crushed into a paste
- 1 teaspoons thyme, finely chopped
- 2 teaspoons sage, finely chopped
- 1/2 teaspoons crushed red pepper flakes
- 1/2 cup red wine (preferably a red zinfandel or cabernet)
- 2 tablespoons tomato paste
- 2 tablespoons whole wheat flour
- 2 cup shitake broth (recipe follows)
Preheat oven to 350*. Heat a grill pan to medium high heat. Let meat sit out at room temperature for 15 minutes to get a nice sear. Season with salt and pepper on both sides. Brush grill pan with a little olive oil to season the pan. Grill both sides for 3 minutes each. Place pan into oven for an additional 4-6 minutes. While the steaks are in the oven, mash the garlic, butter, and parsley in a mortar and pestle or mash in a small bowl. Heat a saut pan over medium high heat and add garlic mixture. Remove steaks from oven and place into saut pan with garlic mixture. Using a spoon, spoon the garlic butter over the steaks to baste them. Remove after 2 minutes and let rest. Serve with wild mushroom ragout
To prepare the ragout, in a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the onion and cook, stirring well, until it begins to brown. Lower the heat to medium, season the onions with salt and pepper, and continue stirring until nicely caramelized, about 5 minutes. Remove the onion to a small bowl. Return the pan to the heat, add the remaining 2 tablespoons olive oil, and turn the heat to high. Add the mushrooms, stirring well to coat with oil. Keep the heat high and saut the mushrooms until they brown lightly. If juices accumulate in the pan, pour them off and reserve. Season the mushrooms with salt and pepper, add the garlic, thyme, sage, and pepper flakes, and stir well. Reduce the heat to medium, add the caramelized onion, the wine, and the tomato paste, and stir well. Reduce the wine till almost dry. Sprinkle the flour over the mixture and stir it in. Cook for 1 minute. Ladle in 1 cup of the hot mushroom broth, stirring well as the mixture thickens. Add another cup of hot broth and let the ragout cook for another 5 minutes. If it's too thin, cook it a bit longer; if too thick, add a bit more broth. Taste for seasoning.
In a medium saucepan, add 3 cups water, 1 package dry shitake mushrooms, 1 bay leaf, and half of an onion. Bring to a boil then reduce to a simmer for 20 minutes. Strain, and chop mushrooms. Add mushrooms in with fresh mushroom mixture.