Bison Steaks With Mushroom Sauce Recipes

Steps:

• Combine green onions, parsley, oregano, and basil in a bowl; mix well.
• Place bison in a bowl. Add 1/2 cup of the green onion mixture. Add egg, bread, 1 teaspoon salt, and Worcestershire sauce. Mix until evenly combined.
• Shape mixture into eight 1 1/2-inch-wide meatballs. Place in a skillet over medium-high heat. Add red wine; cover and cook for 8 minutes. Flip and continue cooking, covered, for 8 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Set aside and keep warm.
• Melt butter in a large saucepan over medium-high heat. Add remaining green onion mixture, onion, mushrooms, and 1 teaspoon salt. Saute until onions are translucent, about 10 minutes. Add spaghetti sauce and stewed tomatoes. Bring to a boil.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Season sauce with salt and pepper and serve over spaghetti. Top with meatballs and garnish with Parmesan cheese.

Steps:

• Season bison steaks with salt and pepper, to taste.
• Heat oil in a skillet over high heat.
• Sear steaks in oil until light brown on each side, about 3-4 minutes per side.
• *Note: the cooking time for the bison will vary depending on the thickness of your steaks. Bison should never be cooked more than medium because otherwise it will get too tough.
• When bison is done cooking, remove from skillet and keep warm.
• Add mushrooms, butter, and garlic to meat drippings in skillet.
• Cook about 5 minutes at medium high heat.
• Reduce heat to low. Sprinkle mushroom mixture with flour and stir well to ensure that all flour is absorbed.
• Add water, white wine, and Worcestershire sauce to the skillet. Stir well to incorporate liquids into mushroom mixture.
• Top steaks with mushroom sauce and enjoy!

Steps:

• Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,