Feb 062011
 

Bison steak with bourbon sauce, corn, mushrooms and potatoesThe 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.

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