Bison Steaks with Smoky Wild Rice
I seared a couple of boneless bison strip loin steaks in a cast-iron skillet, which gave me pan juices so I could produce a bit of intense sauce to drizzle on the meat. Because bison has a slightly sweeter finish than beef, I combined a tart pomegranate molasses with red wine for deglazing. A few dollops of good butter compensated for the leanness of the meat and turned the pan juices into a dark, syrupy finishing sauce. Bison is less marbled than beef cuts like rib roast, rib-eye or strip loin, so it should be cooked no more than medium-rare. Alongside the bison I served a wild rice pilaf infused with double-smoked bacon, rendered fragrant with ground cloves and steeped in beef stock that had been sharpened with a little of the pomegranate molasses.
- Serves: 4 persons
- 1tablespoon extra virgin olive oil
- 3ounces double-smoked slab bacon, diced
- ½cup red onion, finely diced
- ½teaspoon ground cloves
- 1cup wild rice
- 2 ½tablespoons pomegranate molasses
- 2 ½cups beef stock
- Salt and freshly ground black pepper
- 4boneless bison strip loin steaks, well trimmed, each about 10 ounces
- ¾cup dry red wine
- 1tablespoon unsalted butter, preferably high-fat
Step 1Heat 1/2 tablespoon oil in a 3-quart saucepan. Add bacon and sauté until lightly browned. Remove, leaving fat in pan. Add onion and sauté until beginning to brown. Stir in cloves. Add wild rice. Stir. Add 1 1/2 tablespoons molasses and the beef stock. Stir to blend. Season with salt and pepper.
Step 2Cover and simmer about 45 minutes, until liquid has been absorbed. Set aside, covered.
Step 3Slick remaining oil in a large, heavy skillet. Place over high heat. Season steaks with salt and pepper. Place in pan and sear to medium rare, about 3 minutes on each side. Remove steaks to a warm platter and tent with foil.
Step 4Add wine to skillet and cook over medium heat, scraping pan, until reduced by half. Whisk in remaining pomegranate molasses, then, off heat, whisk in butter bit by bit, until pan sauce turns syrupy. Taste and season with salt and pepper.
Step 5Mound rice on 4 plates. Slice steaks and arrange alongside rice. Spoon sauce on meat and serve.