Bison Steak Frites

Take a look at this hands only video. Its a great recipe for Bison Steak Frites and the hands are mine, but the voice......well you'll see;or rather hear the voice is not mine!

Char Grilled Bison Ribeye Steak with Creamed Corn and Spinach

For the Steaks

4ea. 10-12 oz. Bison ribeye steaks

4 Tbsp. extra virgin olive oil

Salt, granulated garlic and ground black pepper to taste

For the Creamed Corn and Spinach

6 ears of sweet corn, kernels cut off the cob

¼ stick butter

1 pkg fresh spinach for salad

½-cup heavy whipping cream

Salt and black ground pepper to taste

Preheat charcoal grill one hour before you want to start cooking. Coals should be ash gray and glowing red. Brush grid well to remove and charred remains from previous cookouts.

Coat steaks well with Olive oil, on both sides rubbing into muscle. Season both sides well with salt, granulated garlic and ground black pepper. Let Bison Ribeye steaks set 15-20 minutes before cooking to allow seasonings and oil to form a seasoned film. When ready to cook, place steaks on grill and turn often to prevent burning. If flare-ups occur, snuff fire with grill lid. Cooking time for a 1” boneless Bison steak over direct heat should be about 4-5 minutes per side. If doneness is in doubt, cut into steak to see if it is done to your desired degree. Steaks should rest on a platter in a warm place 10-15 minutes before eating to let the juices redistribute through the meat.

I was at the grocery store late Saturday night and there were corn shuckings and silk all over the floor in the produce section. It seems that everyone is crazy about the fresh Olathe corn which is now available in the stores here in Colorado. It looks good but compared the corn I am used to in Nebraska at this time of year the ears look sort of small and pathetic! I sure don't miss the humidity but the corn.....ooh the corn! This recipe is great for a Sunday afternoon or when ever you have the time to start a charcoal fire in the grill and wait for it to burn down so that the briquettes are the perfect shade of gray to char the steaks. I also like to coat my steaks lightly with olive oil and seasonings and let it rest. My father taught me this and he always used Wesson oil, I like to use olive oil for the taste! While the charcoal is burning down you will have time to cut the corn kernels from the fresh ears. You could cheat and use frozen but at this time of year fresh is the way to go!

Bison Pot Roast with Braised Vegetables

Bison Pot Roast with Braised Vegetables

Ingredients
1 3-4 lb. Bison chuck roast
1 Tbsp. vegetable oil
1 tsp. salt
1 tsp. granulated garlic
1/2 tsp. ground black pepper
5 medium to large carrots, peeled
1 can, 1 lb. 12 oz. whole peeled tomatoes in juice
1 medium onion, cut into 1inch chunks
6 bouillon cubes
3 celery stalks, leaves included, chopped into 1/2 inch
1 cup water
1 cup red wine
3 Tbsp. sugar

Directions
1. Preheat oven to 350°F.
2. Sprinkle Bison roast with salt, pepper and granulated garlic.
3. Heat a heavy bottomed sauté pan over high heat 2-3 min. Add vegetable oil, wait 30 seconds and then add seasoned Bison roast. Brown well on all sides to develop a crust-like appearance.
4. Place browned Bison roast into a covered baking pan. Add the remaining ingredients. Cover and bake in oven for 3-4 hrs. or until Bison roast is fork tender. Makes 4-6 servings with some meat left over.

I cooked this dish as one of the first recipes I made for High Plains Bison. At that time I was traveling back and forth to Michigan from Nebraska and I actually made this in my mothers kitchen in Grand Ledge. I left the vegetables as whole as possible, notice the whole carrot with the stem attached! I think this makes something as simple as Pot Roast seem a little nicer. When I arranged the table for the picture I used the dining room and gathered other items from around the house. The skillet in the back ground has been used by my mother for years to fry bacon and eggs. You can see the patina from years of use, and the old sweater was one my dad always wore during the winter and I grabbed it from the hall closet cause it looked good in the shot. The photo is almost 6 years old but it has the ability to transport me back home to Michigan and reminds me of my mother and father. I hope you enjoy this easy recipe and the flavors are awesome!