A wonderful side dish to serve with Buffalo Steaks, the rich texture and flavor of the mushrooms is a wonderful compliment to any cut of beef. Visit Lesters Bison for amazing bison steaks, The Olive Tap for Balsamic Vinegar and River Valley Ranch for mushrooms.
- 1 tablespoon balsamic vinegar
- 2 teaspoons dark brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 lb cremini mushroom, cleaned and quartered
- kosher salt
- 1 -2 teaspoon minced garlic
- fresh ground black pepper
Prep Time: 10 mins
Total Time: 25 mins
- 1 Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
- 2 Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 teaspoons salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
- 3 Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).
- 4 Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you?ll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper.
- 5 Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.
How to cook bison steak?
Cooking buffalo meat is done the same way, as you would normally cook beef. You can roast, fry or grill buffalo meat. Recipes you use for cooking beef may now be replaced with buffalo meat. Just remember that buffalo meat tend to cook a lot faster since it has less fat content. And it has a tendency to cook itself even if you have removed it from the fire. To get best results, cook buffalo meat low and slow.
PanFrying, Pan Broil (ribeye steaks)
High heat is not for Bison! Turn the heat down. Remember: Bison cooks faster than beef, don't overcook that steak! Turn your heat down a notch and watch your cooking time.
Braising (sirloin steak)
After searing, keep it low and slow and use plenty of moisture. Since Bison is so lean, you'll need to keep it moist. It's a good idea to marinate these cuts of meat first, and make sure that the meat is basted frequently.
Broiling or grilling: Use more tender cuts of bison for broiling or grilling i.e. Rib Eyes, Sirloin and New York Strips. Etc. Move the broiler rack about 2 inches farther away from the heat source than you would use for a beefsteak. Bison steaks taste best when grilled to rare or medium. It is important to check frequently to avoid overcooking.
Roasts, steaks, and chops should be loosely covered with foil and braised for 1 hour; internal temperatures should read 145 °F (medium rare), 160 °F (medium), or 170 °F (well done).