Marinated Bison/Buffalo Steaks With Sauce

Ingredients:


Marinade:

* 1 1/2 tablespoons Dijon mustard
* 1 tablespoon Thai fish sauce
* 6 sprigs fresh thyme
* 2 garlic cloves, crushed
* 1 tablespoon olive oil
* 1/2 cup dry white wine
* pepper

Sauce:

* olive oil
* 1 1/2 tablespoons shallots, finely chopped
* 1/2 cup dry white wine
* 1 1/2 teaspoons balsamic vinegar
* 1 teaspoon instant chicken bouillon granules, concentrated (powder, cube, past etc.. I use a very dense stock so you may have to adjust amount depending on what)
* 1 1/2 teaspoons sugar
* 1 1/2 teaspoons cornflour

Directions:


1 Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.

2 The next day remove steaks from marinade and strain marinade into a bowl and set to one side.

3 Heat a small amount of olive oil in a pan to a medium high heat, add steaks to pan and cook for 1 minute each side to sear. Turn heat down to medium and cook for a further 5-6 minutes a side for medium rare. ( My steaks were about 1 inch thick probably 3-4 minutes a side for 3/4 inch).

4 Cook longer for more well done steaks, just remember bison meat is very lean and will toughen up if over cooked.

5 For the sauce.

6 Heat olive oil in a pan, add shallots and saute until soft. Add wine, vinegar, stock, sugar and reserved marinade. Cook until mixture is quite hot, mix a small amount of water to cornflour. Pour cornflour into pan and stir until mixture boils and thickens serve immediately over steaks.

7 I served mine with mashed sweet potatoes and garlic buttered vegetables.

8 To serve slice steaks into strips and arrange on plate and pour sauce over.