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Bison Rib Eye Steaks

Bison Rib Eye Steaks

by Gerard C. Campione C.E.C., BisonFest Chef

Ingredients:

• 4 (8-oz.) Bison Rib Eye Steaks

Marinade

• 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

Molasses Gravy

• 1 med. shallot, diced 3 oz. molasses
• 2 oz. beer 1 oz. Dijon mustard
• 10 oz. Bison demi-glace

Corn Pudding

• 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

Preparation:

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.

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