Quebec Bison Striploin

Box of 2.5 KG (10 x 250 g)

Bison is a red game meat that is similar to beef but has a slightly stronger flavor and much less fatty flesh. This meat is also very dense, which means it does not shrink during cooking.

Try medium rare cooking your bison. You'll be delighted by the wild, natural flavor that has been enjoyed for thousands of years.

COOKING

Pan-fry : Sear your sirloin steak in very hot oil (or butter), about 3 to 5 minutes on each side.

Brush with butter at the end of cooking.

Let rest for about 7 minutes, covering the meat with aluminum foil.

Recipe: Bison Steak with Rosemary and Red Wine

Ingredients (for 1 serving / double for 2 steaks) :

• 1 bison sirloin steak
• 1 sprig of rosemary
• 1 sprig of thyme
• 2 tbsp virgin olive oil
• 1 clove of crushed garlic
• 1 tbsp chopped fresh parsley
• 1 tbsp unsalted butter
• ¼ cup red wine
• ¼ cup chicken broth
• ¼ tsp salt
• ¼ tsp freshly ground black pepper

COOKING :

Combine 1 tablespoon oil, garlic, and parsley in a shallow dish. Add bison steak to marinade, making sure to coat well. Cover and marinate at room temperature for about an hour. Heat remaining oil and butter in a skillet. Add steak and cook 3 to 4 minutes on each side until well browned.

Transfer the bison steak to a plate and keep warm.

Combine wine and stock in the same pan. Bring to a boil and stir well, then simmer gently until liquid has reduced by half. Season with salt and a little pepper.

Place the steak on a warm plate, pour the sauce over it, then garnish with rosemary and thyme. Serve immediately.

Serve with vegetables, potatoes and salad.