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BUFFALO MEAT RECIPES

Grilled Bison Tenderloin Tuscan Style

Garlic Butter:
-1 clove garlic minced
-1/4 tsp. salt
-1/4 soft unsalted butter
-1 tbsp. prepared horseradish
-1/4 tsp. fresh lemon juice
-1 tbsp.finely chopped fresh parsley

Steaks:
-(4) 8 to10 oz. bison tenderloin steaks (NY Strip or Ribeye can be used)
-2/3 cup olive oil
-3 tbsp. red wine vinegar
-1/2 tsp. finely chopped garlic
-1/2 tsp. dried oregano
-salt & freshly ground pepper

Rainbow peppers:
-2 each red, yellow, & orange peppers (cored and cut into 8 slices)
-1/4 cup olive oil
-salt & freshly ground pepper

Garlic Butter:
Using a cutting board or mortar, mash garlic and salt together until smooth. Put in a small bowl and mix well with butter, horseradish, lemon juice and parsley. Place on a 12" x 12" piece of plastic wrap and shape into a small log by rolling up the plastic and twisting both ends tightly. Refrigerate until cold.

Steaks:
Place steaks in shallow dish just big enough to hold them in a single layer. Whisk together oil, vinegar, garlic and oregano, then pour over steaks. Marinate for about 1 hour, turning from time to time. Remove from marinade and season well with salt and pepper. Grill steaks over a hot charcoal fire, turning once, until the desired level of doneness is reached.

Rainbow peppers:
Toss peppers in oil; season with salt and pepper. Grill the peppers on a hot grill, turning frequently until slightly charred (about 8-10 minutes).

To assemble:
Arrange rainbow peppers in the center of each of 4 plates and top with steak. Place a thick pat of butter on top of the meat and serve immediately


Try one of these wonderful recipes with some Beech Hill Bison today!

Beech Hill Cracked Pepper Bison Brisket
Beech Hill Bison Meat Loaf
Beech Hill Bison Stir-Fry Szechuan Style
Bison Roast w/Garlic
Goulash Soup
Savory Bison Roast
Grilled Tenderloin Tuscan Style

 

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Beech Hill Farm & Bison Ranch
PO Box 205
630 Valley Road
| Waterford, Maine
207-583-2515
Farm@BeechHillBison.com