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1
In a small saucepan, bring the wine to a boil over high heat.
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2
Reduce the heat and simmer the wine for about 25 minutes, or until reduced to 2 tablespoons.
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3
Cut each bison strip steak into 4 equal square or rectangular pieces.
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4
Rub both sides of the steaks with grapeseed oil and season generously with salt and pepper.
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5
Sear the steaks in a large nonstick skillet over medium heat for about 1 1/2 minutes on each side, or until lightly browned.
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6
You might find it easier to use 2 skillets.
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7
In a small bowl, whisk the reduced wine syrup and fig syrup together.
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8
Drizzle each steak with all but about 2 tablespoons of the wine mixture.
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9
Cook for 2 to 3 minutes, turning constantly, so that the syrup glazes the meat.
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10
Cook about 2 minutes longer for rare, or 4 to 5 minutes for medium-rare.
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11
Transfer the steaks from the pan to a cutting board.
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12
Let them rest for about 3 minutes, or until cool to the touch.
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13
Cut each steak into small cubes.
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14
Reassemble the cubes into the shape of the original steaks, pressing them together to adhere, and place each on a warmed plate.
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15
Arrange the fig quarters on each plate and garnish with watercress.
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16
Drizzle the remaining wine syrup over each plate and serve.
