Wow! Bison is the new health food, especially if you are interested in a low fat, low cholesterol but high protein and iron diet. My mouth is watering for some delicious bison hot off the grill! But before we start grilling, there are just a few more facts you should know. Bison is a wild animal, but is not wild tasting. It has a pleasingly sweet and rich flavor. Because bison is lower in fat it will cook more quickly. Some people say cook it low and slow, but on the grill I like to sear it first then turn the heat down. Only cook to medium-rare and no more or it will become tough and dried out. When seasoning before grilling, coat with olive oil first to help seal in the flavor and juice.
Now for the menu! We will grill some bison NY strip steaks. I will do them 2 ways, one coated with olive oil and seasoned with my bison rub, a simple blend of salt, peppercorns and fresh rosemary. The fresh rosemary pairs wells with bison. Next I'll prepare them in a special beer/mustard marinade, for this I am using a rich blackberry beer by Sam Adams. Again I like the pairing of wild-growing blackberries and the wild bison. I will also top both types of steaks with an spicy red onion marmalade that adds a little accent to the bison's rich flavor! We will also throw a couple of burgers on grill with rub and top with onions for a much healthier burger this holiday weekend.
Spicy Red Onion Marmalade2 medium red onions, sliced
11/2 Tbs. olive oil
1/2 Tablespoon garlic, minced
1C coconut curry sauce
1/2 Tablespoon fresh rosemary, chopped
Bison Seasoning Rub
3T Rosemary fresh, chopped
2T Peppercorns, Tri color or black crushed
5T Kosher Salt
Blend all ingredients well. Makes enough for 12 steaks. Coat 4 bison steaks with 1T of olive oil, then liberally sprinkle with seasoning and rub into meat.