Tag Archives: Bison

Bison Ribeye over Root Vegetables with Honey Butter Sauce

Today is the second sous-vide cooking experiment and I’ve picked Bison for the experiment.  I debated on doing the Bison in the over at a low temp for a long period of time, but still went with the sous-vide method instead.

Ok, you’ll need…

1 Bison Ribeye, sous-vide cooked to your liking

1 carrot, cubed

1 parsnip, cubed

1 Sweet Potato, cubed

1 Red Potato, you guessed it.. cubed

1/4 lb tilapia filet

Salt and Pepper to taste

Freshly chopped dill, oregano, thyme

And for the sauce…

1) 3/4 cup of heavy cream

2) 2 tbsp of honey

3) 1/2 stick of butter

Here we go…

1. In one pan, with a thin layer of peanut oil, place your root vegetables over a medium heat and fry (while stirring) for 3 to 6 minutes.  Add salt and pepper while stirring.  After cooking, remove from heat and drain.  Place back into pan.

2. In a second pan, quickly heat your tilapia filet with a bit of olive oil over a medium flame.  Cook for one to two minutes on each side… be careful as it will cook very quickly. After you’ve quickly pan seared it, remove and cut into chunks. (but save the pan)

3. Back to the original pan vegetable pan now. Add your chunked tilapia, as well as your dill, oregano, thyme and sir. Continue to heat/stir over a low heat for another 3 to 4 minutes, then remove from heat.

4. Time for the honey butter sauce. In a small pot, over a medium flame, add your cream and butter (a little salt as well if you would like) and mix.  When the butter is fully melted, whisk in the honey. Heat for another 2 minutes and remove from heat.

5. Transfer your vegetable/tilapia mix to the tilapia pan, set side.

6. Take your beet, shave slices off and roast for a few minutes under a high flame. Remove and set aside.

7. Take your vegetable plan, add a bit of olive oil and put it on a medium-high heat.  Now it is time to sear your ribeye.  Cook on each side for roughly 2 minutes each.

8. Plate and Enjoy!

I love the Vegetable/Tilapia Mix, especially with the Honey Butter Sauce. I am a huge fan of Bison, and usually do not season it when cooking… to me the natural taste is good enough.  Now, if you do want to season it I would strongly suggest a light seasoning as one can easily overwhelm the natural flavors of the meat.


Bison Stew with fennel, mushrooms, tarragon and goat cheese

The raw ingredients of this delightful meal.
The little bottle in the middle is truffle oil!!

The little bottle in the middle is truffle oil!!

And the finished product—not quite so beautiful.

Not as pretty perhaps, but much more yummy!!

Not as pretty perhaps, but much more yummy!!

So I’m a new contributor here and I will probably do things a little differently. I know not how to use a recipe. And therefore I cook with my gut and have no clue exactly what I do any given time I make something and everything is always a variation on the theme.

I enter the kitchen with the spirit of adventure and I do have some distinct “guts” that help me achieve exactly what I want often, but other times things turn out quite differently from what I intend—generally when I’m doing something I’ve never done before. So if you are experimenting with this “recipe” try to approach it with that spirit.

The secret to food always being tasty is the quality and combination of ingredients. Where things differ from my intent most often is in texture, which can be very annoying at times, but, nonetheless, I tend to end up with something edible.

So this is the recipe as best as I can describe being that I measured nothing! This, can, of course, be prepared with beef as well as bison.

The Recipe

3 lb bison roast (this of course can vary depending on your needs) I had to cut up the roast into chunks for stew as the market did not have stew meat. I had my husband and sous chef help with this.

one large onion (diced or slice in thin half circles)

2 or 3 large fennel roots (sliced in thin half circles)

2 lbs mushrooms (sliced thin)

1 cup of white wine

One large log of goat cheese

3 tablespoons dried tarragon (I’ve never cooked with fresh tarragon–if you can do that you’d probably use a lot less)

Salt and fresh ground black pepper to taste.

Slice the onions, fennel and mushrooms and saute on medium high heat to brown just a tad.

Brown the meat in some olive oil or organic butter in a separate pan–do not cook thoroughly,  just brown it on high.

Combine the meat and the veggies and toss about in a large pot.

Pour the cup of wine over it and cover and simmer for 20 minutes.

Add salt and pepper anywhere along the way as needed. I do suggest you put at least some of the pepper in early on as it’s nice if it cooks with it for a while. You may find you need a bit more at the end.

After 20 minutes check and see how much liquid is there. You’ll want to uncover and simmer the liquid down to below the surface of all the goodies. (perhaps half way below or a little less–cook the meat up to an hour—if you use other cuts of meat or beef you may want to cook longer)

When it’s all done stir in the goat cheese and put in a teaspoon of truffle oil–more or less to taste. (this is optional—I only have truffle oil right now because my sister gave it to me as a gift. It’s outrageously expensive!)

Have fun!!