Bison Tenderloin With Wild Huckleberry Reduction

Name: Bison Tenderloin With Wild Huckleberry Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: *4 Bison tenderloin, 5 ounces each; *1 Tablespoon Extra Virgin Olive Oil; *1/4 Tablespoon Garlic, minced; *1 Tablespoon Rosemary, fresh, rough chopped; *1 Tablespoon Kosher Salt; *1 Teaspoon cracked Black Pepper; *1 Quart Hickory Wood Chips for grilling; HUCKLEBERRY REDUCTION; *4 ounces Veal Demi Glace; *1 Cup Huckleberries, fresh when in season or frozen; *1 Teaspoon Bitter Chocolate; *1/2 Tablespoon Unsalted Butter; *2 Cups Port Wine; *1 Cup Mirepoix (medium dice of carrot, celery, onion, leek); *1/2 Tablespoon Extra Virgin Olive Oil

Servings: persons

*4 Bison tenderloin, 5 ounces each
*1 Tablespoon Extra Virgin Olive Oil
*1/4 Tablespoon Garlic, minced
*1 Tablespoon Rosemary, fresh, rough chopped
*1 Tablespoon Kosher Salt
*1 Teaspoon cracked Black Pepper
*1 Quart Hickory Wood Chips for grilling
HUCKLEBERRY REDUCTION
*4 ounces Veal Demi Glace
*1 Cup Huckleberries, fresh when in season or frozen
*1 Teaspoon Bitter Chocolate
*1/2 Tablespoon Unsalted Butter
*2 Cups Port Wine
*1 Cup Mirepoix (medium dice of carrot, celery, onion, leek)
*1/2 Tablespoon Extra Virgin Olive Oil

1
1. Marinate bison steaks overnight in the refrigerator with oil, garlic, rosemary and black pepper.
2
2. Remove the steaks from the refrigerator, and remove the large pieces of rosemary. Then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for twenty minutes to allow the salt to dilute and penetrate the meat.
3
3. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal five minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks.
4
4. Grill steaks on each side for approximately five-eight minutes for a medium rare steak, depending on thickness of the pieces. Grill longer for more more doneness. Remove from grill and allow to rest for five minutes prior to serving.
5
REDUCTION
6
1. In a heavy sauce pot, sautee the mirepoix for 8 minutes on medium heat in the oil.
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2. Add the Port Wine, 1/2 cup of the huckleberries, and demi glace, allowing this to reduce by one third, about twenty minutes. Strain through a sieve and return to a clean sauce pot. Can be set aside in the refrigerator for as long as three days.
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3. Prior to serving, bring sauce to simmer and add the chocolate, remaining huckleberries, and butter.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: *4 Bison tenderloin, 5 ounces each, *1 Tablespoon Extra Virgin Olive Oil, *1/4 Tablespoon Garlic, minced, *1 Tablespoon Rosemary, fresh, rough chopped, and more.

Yes, Bison Tenderloin With Wild Huckleberry Reduction falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!