Ingredients
- 2 tablespoons black peppercorns, cracked to a medium grind
- 2 tablespoons pink peppercorns, cracked to a medium grind
- 1 tablespoon kosher salt
- 4 (10-ounce) bison (buffalo) steaks, New York steak or strip loin cut
Red Wine-Shallot Marmalade:
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon brown sugar
- 2 cups shallot, peeled and sliced 1/8-inch thick
- 2 cups red wine
- 1 tablespoon chopped fresh thyme
- Salt and pepper
Directions
Combine the ground peppercorns and salt and liberally coat the bison steaks.
In a heavy-bottomed saucepan on medium-high heat melt the butter with the oil and sugar. Add the shallots and caramelize them for 10 minutes. Add the wine, turn down the heat to a simmer and reduce liquid to 1/4 of its original amount. Remove from heat. Add thyme and season.
On a hot grill, cook the steaks to the desired doneness.
To serve, top each of the steaks with a spoonful of the shallot marmalade. The marmalade can be hot, warm or room temperature.
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By ashleyrenee86
on November 10, 2011
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the sauce was amazing. we cooked the bison on the grill then poured the marmalade over it. spiciness of pepper was great. the marmalade takes a while to reduce, so make sure you wait until it is almost reduced or completely done even to cook the meat cuz bison cooks pretty quickly. definitely don't start them both at the same time.
By danielle.scott
Seattle
on October 16, 2009
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For those of you who are concerned with cook-time for Bison, here is a note from Emeril's bison recipe:
NOTE: As bison cooks more quickly than beef, it is best to measure the thickness to cook:
1 inch thick - Rare: 6 to 8 minutes, Medium: 8 to 10 minutes
1 1/2-inch thick - Rare: 8 to 10 minutes, Medium: 10 to 12 minutes
2 inches thick - Rare: 10 to 12 minutes, Medium: 14 to 18 minutes
Hope this helps!
By kaptainii_4453520
denham springs, LA
on July 08, 2009
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"until desired done" real tough
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