Saturday, April 22, 2017
Meanwhile Back at the SayersBrook Bison Ranch...........Bison Rib Eye Steaks
This week from the SayersBrook Bison Ranch its Bison Rib Eye Steaks. Delicious, Tender, and juicy all describe these Bison Rib Eye Steaks that can be purchased at the SayersBrook Bison Ranch website (http://www.sayersbrook.com/). Besides the great selection of Bison you can also find Elk, Wild Boar, Ostrich, Hams, and more all on the SayersBrook website (http://www.sayersbrook.com/). Now on to the recipe of Bison Rib Eye Steaks. Enjoy and Eat Healthy!
Bison Rib Eye Steaks
4 (8-oz.) Bison Rib Eye Steaks
8 oz. Cabernet Sauvignon wine 2 oz. celery, diced
4 oz. white onions, diced 2 cloves garlic, crushed
2 oz. carrot, diced 1 T. cracked black pepper
1 med. shallot, diced 3 oz. molasses
2 oz. beer 1 oz. Dijon mustard
10 oz. Bison demi-glace
1 c. fresh kernel corn, steamed for 2 min. 2 scallions, chopped
1 egg 2 cloves garlic, finely diced
1/2 c. heavy cream 1 1/2 c. water
1 T. fresh rosemary, chopped 3 T. sugar
1/2 T. kosher salt 1 1/4 c. corn bread
1/8 T. black pepper
Marinade: Combine all ingredients in marinade and pour over steaks. Marinade 1 hour before grilling.
Molasses Gravy: Cook shallots and beer till shallots are tender. Add demi-glace, molasses and mustard. Season with salt & pepper to taste. Serve over steaks.
Corn Pudding: Steam corn for 3 minutes. Cut the kernels from the cob. Combine with all pudding ingredients. Pour into a small casserole dish. Bake at 350° for 30-40 minutes. Serve warm with Bison steaks. Serves 4.
Toll-Free : 888-472-9377
10240 Outer Road
Potosi, MO 63664