Bison Steak with Jack Daniels Sauce


  • 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



  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.