Mooooove Over Beef

It’s Bison’s Turn to Roam

STORY AND PHOTOGRAPHY BY NATALIE FINDLAY

Bison is a naturally tender, dense meat with a rich, clean, almost sweet taste, and no gaminess.

A limited amount of fat means bison is a healthier option and requires less time to cook, which means that dinner is on the table in record time. Bison will take on flavours quickly and readily, however it prefers being a minimalist – just a touch of salt and pepper and the beauty of this meat really shines. Bison Steak Medallions and Mushrooms

Serves 4

4 Tbs butter, divided To taste salt and pepper 4 - 170 to 225g bison strip loin steaks (or your preference for size) 2 Tbs butter 2 Tbs (30 mL) olive oil 1 cup shitake mushrooms, sliced 1 cup crimini mushrooms, sliced 2 tsp garlic, grated 1 sprig rosemary (or ½ tsp ground) 5 sprigs thyme (or 1 tsp ground) ¼ cup (60 mL) white wine

1. In a large cast iron pan over medium heat add 2 Tbs butter and let it just start to brown. 2. Pat dry the steaks and season with salt and pepper. Add the steaks to the pan making sure not to overcrowd your pan. Cook on one side for 2 minutes. 3. Flip steaks and sear another 2 minutes and remove from pan and set aside. This should give you a perfectly medium rare bison steak. If cooked longer, the meat starts to get tough. 4. Add the other 2 Tbs butter and olive oil to the pan. Add the mushrooms, rosemary and thyme and let cook, stirring occasionally. Brown the mushrooms on both sides, approximately 3 - 5 minutes. 5. Add the garlic and stir together with the mushrooms. Add the wine and reduce slightly. 6. Add the steaks back into the pan and turn to coat.

Asian Style Bison Lettuce Cups

Serves 4 as an appetizer

1 Tbs (15 mL) light soy sauce 1 tsp (5 mL) dark soy sauce 1 Tbs (15 mL) oyster sauce ½ tsp (3 mL) Chinese cooking wine ½ tsp (3 mL) rice wine vinegar 1 Tbs (15 mL) sesame oil 3 Tbs red onion, finely chopped 3 cloves garlic, minced 454 g ground bison 2 Tbs cornstarch 1 Tbs (15 mL) cold water

¼ cup snap peas, thinly sliced ¼ cup water chestnuts, sliced 8 - 12 leaves Bibb lettuce, or other kind of lettuce Grated carrots, sesame seeds, cilantro, cashews for garnish

1. Combine the light soy sauce, dark soy, oyster sauce, cooking wine, and rice wine vinegar in a small bowl and reserve. 2. In a sauté pan, over medium heat, heat sesame oil. Add the onions and garlic to the pan and cook 2 minutes. 3. Add the ground bison. Break the bison into small chunks and cook 3 - 4 minutes making sure the meat is still a bit pink. 4. Add the soy sauce mixture. Stir to combine about 2 minutes. 5. Mix the cornstarch and water together to form a slurry. Add slurry to the middle of the pan and stir to thicken the sauce. Add a touch of water if you need to thin. 6. Remove the bison from the pan. 7. Add the snap peas and water chestnuts to the pan and toss with the bit of sauce left in the pan. Cook 2 minutes. 8. Prepare garnishes as desired. Serve in lettuce wraps warm or at room temperature. Pile on the garnishes for a fun and delicious meal.

Best Bison Burgers

Makes 4 delectable burgers

454 g ground bison 1 tsp ground rosemary 1½ tsp ground thyme 1 tsp ground sage 1 tsp minced garlic 1 tsp ground black pepper 4 cloves roasted garlic ½ tsp sea salt 4 Tbs butter, divided 2 large onions, thinly sliced To taste sea salt 8 slices cheddar cheese 4 brioche buns 4 Tbs (60 mL) mayonnaise 4 tsp (20 mL) horseradish 4 slices tomato 4 leaves lettuce

1. In a medium bowl add the bison, rosemary, thyme, sage, garlic, black pepper, and roasted garlic, and massage the flavours into the bison. Let sit as you get the onions ready. 2. In a medium sauté pan over medium heat, add 2 Tbs butter. Once melted, add the onions and let cook 2 minutes. Add the salt and continue cooking and stirring the onions, reducing the heat as necessary so the onions don’t burn. Continue cooking approximately 15 minutes as the onions brown and their flavour deepens. 3. Divide the ground meat into 4 equal patties and shape. Season with sea salt right before adding to pan. 4. Preheat oven to broil. 5. In a large sauté pan, add 2 Tbs butter and allow to brown, over medium to medium-high heat. Add the patties and cook 3 minutes per side. The patties should still be a bit pink inside. 6. Remove patties from pan and place on a baking sheet with 2 slices of cheese on each patty. Melt the cheese under the broiler in your oven. At the same time on another baking sheet toast the brioche buns. 7. Mix the horseradish and the mayonnaise together and spread over toasted buns. 8. Layer the bison patty topped with melted cheese. Add a scoop of the sautéed onions. Top with a slice of tomato and lettuce and cap with the top bun.

Note: Bison cooks faster so your meals will be ready quicker. It’s best to have everything prepped before time so you don’t leave your bison drying out on the stove while you’re playing catch up.

Natalie is a freelance writer, photographer, and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.