Marinated Bison/Buffalo Steaks With Sauce Recipe

Name: Marinated Bison/Buffalo Steaks With Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons Dijon mustard; 1 tablespoon Thai fish sauce; 6 sprigs fresh thyme; 2 garlic cloves, crushed; 1 tablespoon olive oil; ½ cup dry white wine; pepper; olive oil; 1 ½ tablespoons shallots, finely chopped; ½ cup dry white wine; 1 ½ teaspoons balsamic vinegar; 1 teaspoon instant chicken bouillon granules, concentrated (powder, cube, past etc.. I use a very dense stock so you may have to adjust amount depending on what); 1 ½ teaspoons sugar; 1 ½ teaspoons cornflour

Servings: persons

1 ½ tablespoons Dijon mustard
1 tablespoon Thai fish sauce
6 sprigs fresh thyme
2 garlic cloves, crushed
1 tablespoon olive oil
½ cup dry white wine
pepper
olive oil
1 ½ tablespoons shallots, finely chopped
½ cup dry white wine
1 ½ teaspoons balsamic vinegar
1 teaspoon instant chicken bouillon granules, concentrated (powder, cube, past etc.. I use a very dense stock so you may have to adjust amount depending on what)
1 ½ teaspoons sugar
1 ½ teaspoons cornflour

1
Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.
2
The next day remove steaks from marinade and strain marinade into a bowl and set to one side.
3
Heat a small amount of olive oil in a pan to a medium high heat, add steaks to pan and cook for 1 minute each side to sear.
4
Turn heat down to medium and cook for a further 5-6 minutes a side for medium rare.
5
( My steaks were about 1 inch thick probably 3-4 minutes a side for 3/4 inch).
6
Cook longer for more well done steaks, just remember bison meat is very lean and will toughen up if over cooked.
7
For the sauce.
8
Heat olive oil in a pan, add shallots and saute until soft.
9
Add wine, vinegar, stock, sugar and reserved marinade.
10
Cook until mixture is quite hot, mix a small amount of water to cornflour.
11
Pour cornflour into pan and stir until mixture boils and thickens serve immediately over steaks.
12
I served mine with mashed sweet potatoes and garlic buttered vegetables.
13
To serve slice steaks into strips and arrange on plate and pour sauce over.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 14 ingredients. The key ingredients include: 1 ½ tablespoons Dijon mustard, 1 tablespoon Thai fish sauce, 6 sprigs fresh thyme, 2 garlic cloves, crushed, and more.

Yes, Marinated Bison/Buffalo Steaks With Sauce falls under the Seafood 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!

Marinated Bison/Buffalo Steaks With Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions