Bison Tri-Tip with Chimichurri

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From our friends at Sunset Magazine…  a delicious preparation for BISON!

Chef Jay Bentley of Open Range restaurant in Bozeman, Montana, sears bison or beef tri-tip on a hot griddle (plancha) over a grill and adds a spicy, herby chimichurri sauce. The recipe is adapted from one in Open Range authored by Jay Bentley and Patrick Dillon (Running Press, 2012). For tips on the technique, see Plancha Cooking 101, below.

Yield: Serves 6

Total: 40 Minutes

Nutritional Information

Amount per serving

  • Calories: 499
  • Calories from fat: 67%
  • Protein: 34g
  • Fat: 39g
  • Saturated fat: 7.4g
  • Carbohydrate: 4.7g
  • Fiber: 1.2g
  • Sodium: 544mg
  • Cholesterol: 90mg

Ingredients

  • 1 bison* tri-tip or beef tri-tip, 1 1/2 to 1 3/4 in. thick and about 2 lbs., trimmed of fat
  • 3/4 cup olive oil
  • Juice of 1/2 lemon
  • 1 tablespoon granulated garlic or garlic powder
  • 1 tablespoon freshly cracked pepper
  • 1 1/2 teaspoons sea salt
  • Chimichurri (recipe follows)

 Preparation

  1. 1. Combine tri-tip with oil and seasonings in a 1-gal. resealable plastic bag. Chill about 24 hours.
  2. 2. Take bag from refrigerator about 1 hour before cooking. Meanwhile, set a cast-iron griddle or large cast-iron skillet on a grill and heat grill to high (450° to 550°).
  3. 3. Lay tri-tip on hot griddle. Cover grill and cook, turning once or twice, until meat is deep brown and an instant-read thermometer reaches 130° (medium-rare; don’t overcook), 15 to 20 minutes total.
  4. 4. Transfer tri-tip to a board, tent with foil, and let rest 10 minutes. Slice across the grain and serve with chimichurri.
  5. Chimichurri: In a food processor, pulse 2 tbsp. balsamic vinegar, 1/2 cup packed parsley sprigs, 7 garlic cloves, 1/3 cup packed fresh rosemary leaves, 2 tbsp. fresh oregano leaves, 1 tbsp. lemon juice, and 1 1/2 tsp. each red chile flakes and sea salt to coarsely chop. While pulsing, pour in 2/3 cup extra-virgin olive oil. Let sauce rest at least 1 hour; or chill up to 3 days, then bring to room temp.
  6. *Find bison at well-stocked butchers.
  7. Plancha Cooking 101
  8. WHAT: An Argentinean style of cooking on a hot griddle (plancha) over a grill. Chef Jay Bentley of Open Range in Bozeman, Montana, has cooked a la plancha for decades and gave us his tips.
  9. WHY: It quickly creates an even sear, for meat that’s crusty outside, juicy inside. Plus, drips of marinade stay on the plancha, rather than hitting the coals. Grill salmon, onions, and zucchini this way too.
  10. GET STARTED: Any cast-iron griddle or skillet will work; we like those by Lodge (lodgemfg.com). For more plancha recipes, see Open Range by Jay Bentley and Patrick Dillon (Running Press, 2012; $33).
  11. Note: Nutritional analysis is per serving with sauce.

Jay Bentley, Open Range, Bozeman, Montana, Sunset  JUNE 2013

Game Meat: A Complex Food Safety and Animal Health Issue

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By Patrice N. Klein, MS, VMD, DACPV, DACVPM for Food Safety Magazine

deerWhen people talk about eating meat, the images that typically come to mind are beef, turkey, chicken, pork or lamb. These meats and products that contain them are widely available throughout the country and are favorites of many families. However, there is a category of meats from non-domesticated animals—game meats—that also can be found in markets and restaurants throughout the United States. Although they represent only a small portion of the U.S. market their popularity is growing. This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats, including the legality of importing certain species of meats from other countries.

The Growth of the Industry
The farmed game animal industry is diverse and has seen unprecedented growth since the 1970s. Its rapid growth in recent years is largely due to consumer demand for low-fat products and interest in alternative food products. In 2003, the North American Elk Breeders Association’s estimated that there were about 110,000 elk on 2,300 U.S. farms valued at more than $150 million….

Hot & Spicey Bison Black Bean Chili

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Ingredients

  • 2 1/2 lbs ground bison
  • 1 1/2 tablespoons light olive oil
  • 3 medium onions, peeled and chopped
  • 5 garlic cloves, peeled and chopped
  • 2 cans (14 oz. ea.) diced tomatoes
  • 2 cans (6 oz. ea.) tomato paste
  • 7 oz. light beer
  • 3 teaspoons crushed, dried red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon light chili powder
  • 4 teaspoons ground cumin
  • 3 cups cooked or canned black beans, rinsed and drained
  • 1/4 teaspoon Tobasco sauce
  • Dash of sea salt

Directions

  1. In a large pan, heat the olive oil over medium heat and add the onions and garlic. Saute until transparent.
  2. Add the ground bison to the pan and brown lightly. Remove any excess liquid and discard. Add the diced tomatoes, tomato paste, beer, red pepper flakes, cayenne, chili powder and cumin. Stir to mix.
  3. Continue to cook over low heat for 45 minutes, stirring occasionally. Add the black beans, Tobasco and salt. Cook 10 to 12 minutes or until beans are heated.

Bison Steak with Jack Daniels Sauce

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Ingredients

  • 6 10 ounce Bison rib steaks
  • Salt & freshly ground white pepper to taste
  • 2 tablespoons butter or olive oil
  • 1/4 cup minced shallots or green onions
  • 1/2 cup sliced fresh mushrooms
  • 4 tablespoons unsalted butter, at room temperature
  • 2 cups beef stock
  • 3/4 cup dry white wine
  • 2 tablespoons green peppercorns, lightly crushed
  • 1/2 cup plus 5 tablespoons Jack Daniels or other high quality bourbon
  • 1/2 heavy cream (optional)
  • drops of fresh lemon juice

 

Directions

  1. Season bison steaks with salt & pepper to taste and let them rest for 1 hour at room temperature.
  2. Make sauce: in a saucepan, saute shallots and mushrooms in 2 tablespoons butter until golden brown. Add stock, wine, 1/2 cup bourbon, 1 tablespoon of peppercorns, reduce over medium heat by half. Add cream and reduce to a light sauce consistency. Whisk in remaining 2 tablespoons butter little by little. Add remaining 1 tablespoon peppercorns, 5 tabkespoons bourbon and lemon juice to taste, keep warm.
  3. Saute bison steaks in butter until medium rare, 2-3 minutes per side. Serve with sauce.

Venison Filet with Pecan Sauce

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Ingredients

  • 4 6 ounce filets: Venison Loin Medallions
  • 1 tablespoon olive oil
  • 1 teaspoon chopped garlic
  • 1 medium onion, sliced
  • 8oz small button mushrooms
  • 3 tablespoons cream sherry
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 2 teaspoons cornstarch
  • 1/3 cup pecan halves
  • 1/4 cup green onions, finely sliced

Directions

  1. Season Venison with salt & pepper.
  2. Heat olive oil in non-stick skillet. Add Venison and cook until rare. Remove from skillet.
  3. Add onion and mushrooms to pan; cook 3-5 minutes. Add garlic and cook 2 more minutes.
  4. Add sherry; cook 1 minute. Add stock; boil until liquid is reduced by half, about 8-10 minutes, skimming fat & foam as necessary.
  5. Combine 2 tablespoons of cream with cornstarch.
  6. Add remaining cream to skillet; bring to a boil.
  7. Whisk in cornstarch mixture; simmer 4-5 minutes. Add Venison, pecans and green onions. Simmer 2 minutes and serve.