- 4 Bison tenderloin, 5 ounces each
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 Tablespoon Garlic, minced
- 1 Tablespoon Rosemary, fresh, roughly chopped
- 1 Tablespoon Kosher Salt
- 1 Teaspoon cracked Black Pepper
- 1 Quart Hickory Wood Chips for grilling
- Marinate bison steaks overnight in the refrigerator with oil, garlic, rosemary and black pepper.
- Remove the steaks from the refrigerator, and remove the large pieces of rosemary. Then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for twenty minutes to allow the salt to dilute and penetrate the meat.
- For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal five minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks.
- Grill steaks on each side for approximately five-eight minutes for a medium rare steak, depending on thickness of the pieces. Grill longer for more more doneness. Remove from grill and allow to rest for five minutes prior to serving.
*Wild Huckleberry Reduction*
- 4 ounces Veal Demi Glace
- 1 Cup Huckleberries, fresh when in season or frozen
- 1 Teaspoon Bitter Chocolate
- 1/2 Tablespoon Unsalted Butter
- 2 Cups Port Wine
- 1 Cup Mirepoix (medium dice of carrot, celery, onion, leek)
- 1/2 Tablespoon Extra Virgin Olive Oil
- In a heavy sauce pot, sautée the mirepoix for 8 minutes on medium heat in the oil.
- Add the Port Wine, 1/2 cup of the huckleberries, and demi glace, allowing this to reduce by one third, about twenty minutes. Strain through a sieve and return to a clean sauce pot. Can be set aside in the refrigerator for as long as three days.
- Prior to serving, bring sauce to simmer and add the chocolate, remaining huckleberries, and butt
Courtesy of National Bison Association (NBA) www.bisoncentral.com
Official link to article: http://www.bisoncentral.com/bison-recipes/hickory-grilled-bison-tenderloin