Bison Steaks with Berry and Red Wine Glaze

Rub Ingredients:

1 tsp Crushed Pink Peppercorns

1 tsp Crushed White Peppercorns

1 tsp Crushed Black Peppercorns

1 tsp Kosher Salt

1 tsp Brown Sugar, Packed

1 tsp Orange Zest, Minced

1/4 tsp Cloves, Ground

1/4 tsp Onion Powder

1/4 tsp Juniper Berries, Crushed

​

Berry Sauce: 

​

1/2 cup Fresh Blackberries

1 cup Dry Red Wine

1 1/2 cups Beef Stock

1/4 tsp Juniper Berries

1 tsp Kosher Salt

1/2 tsp Dry Mustard

1 Tbs Honey

1 Tbs Butter (optional)

​

Bison Grilling Tips:

​

Steaks recommended for grilling/barbecuing include Rib Eyes, T-Bones, Tenderloin, and New York Strips.

Use tongs for turning so the steak is not pierced which will release the juices.

Buffalo steaks are more tender and taste best when grilled to rare or medium (still pink in the center).

​

Directions:

​

In a bowl combine the ingredients for the dry rub. Mix well and place on a large plate.

Coat the steaks on both sides evenly. Place in the refrigerator wrapped tightly. Marinate for 1 hour.

In a medium saucepan place the berries, red wine, stock, juniper berries, and dry mustard. Cook over medium heat, reducing by 30 percent (about 15 minutes).

The sauce should become thicker. Taste and add the salt and honey, cook 5 minutes more.

Strain the sauce and reserve for the steaks. Remove the steaks from the refrigerator about 30 minutes before you are ready to cook them.

Broil, grill, or bake the steaks. For a medium-rare/medium temperature, cook each side of the bison meat for 7 minutes. If your charcoal or gas heat is on high, check after 5 minutes on each side. Serve the steaks with berry sauce.

Enjoy the bison with roasted potatoes, sweet Vidalia onions or mushrooms. These vegetables blended in a light balsamic dressing accompany the meat well. Serves 4.