The second gastronomic exploration of the year fell on a new animal to cook: bison.
The meat of the huge ungulate turned out well. It’s pleasantly gamey, minimally fat-marbled and easy to prepare on a wide frying pan.
The ready-made package contained two steaks, neither of them very large, and surprisingly disproportionate between them.
Cooked the sauce according to a recipe in the package: with cream and bourbon it’s hard to go wrong.
Served with corn on the cob, potatoes and a couple of kinds of mushrooms.
Verdict: will return, at least in summertime with the Weber grill and will definitely try to buy bigger chunks of meat.