by kirra » Sun Oct 11, 2009 6:01 pm
Bison Strip-Steak with Spicy Red Onion Marmalade
Ingredients:
2 each 8-10 oz bison strip steak
Salt and pepper to taste
Optional: grilled or roasted seasonal vegetables
Preparation:
Season bison strip steak with salt and black pepper generously on both sides. Place on heated grill.
Cook each side for about 5 minutes to achieve a medium rare to medium or to about an internal temperature of 130 degrees.
Place steak on plate.
Top steak with the Spicy Red Onion Marmalade (and seasonal vegetables).
Serve.
Spicy Red Onion Marmalade
Ingredients:
5 red onions, medium
1 1/2 c sugar
2 Tbsp red curry paste
1 can of unsweetened coconut milk
1 Tbsp garlic, minced
1 Tbsp fresh rosemary, chopped
Olive oil
Preparation:
In a sauce pot add some olive oil. Add and sauté onions and garlic till translucent.
Add sugar, coconut milk and curry paste (if you do not like spicy food then do not add curry paste or cut in by half). Whisk until paste is dissolved.
Reduce until you have a thick glaze consistency. Fold in fresh chopped rosemary
[b][size=150]Bison Strip-Steak with Spicy Red Onion Marmalade[/size]
Ingredients:[/b]
2 each 8-10 oz bison strip steak
Salt and pepper to taste
Optional: grilled or roasted seasonal vegetables
[b]Preparation:[/b]
Season bison strip steak with salt and black pepper generously on both sides. Place on heated grill.
Cook each side for about 5 minutes to achieve a medium rare to medium or to about an internal temperature of 130 degrees.
Place steak on plate.
Top steak with the Spicy Red Onion Marmalade (and seasonal vegetables).
Serve.
[b][size=150]Spicy Red Onion Marmalade [/size]
Ingredients:[/b]
5 red onions, medium
1 1/2 c sugar
2 Tbsp red curry paste
1 can of unsweetened coconut milk
1 Tbsp garlic, minced
1 Tbsp fresh rosemary, chopped
Olive oil
[b]
Preparation:[/b]
In a sauce pot add some olive oil. Add and sauté onions and garlic till translucent.
Add sugar, coconut milk and curry paste (if you do not like spicy food then do not add curry paste or cut in by half). Whisk until paste is dissolved.
Reduce until you have a thick glaze consistency. Fold in fresh chopped rosemary