Pan-Seared Bison Steak with Mushroom Wine Sauce

Enjoy this low-carb, “primal” or “paleo” dinner option that is quick and easy! This whole recipe should have you sitting down with a juicy bison steak within 20 minutes. A great way to live a life of luxury on weeknights!

For the steaks
2 bison steaks, cut of your choice
1 tsp chili powder
1 tsp garlic powder
1 tsp freshly ground black pepper
1/2 tsp salt
1 Tbsp bacon grease

For the sauce
1 cup cremini mushrooms, diced
1/4 white onion, finely diced
1/2 cup ground almond meal (for low-carb) or flour
1 tsp paprika
1 tsp all spice
1 tsp garlic powder
dash salt
1 Tbsp butter
1/2 cup red wine
8 oz. tomato paste
1 cup water

1. Preheat an ungreased cast iron skillet over medium high heat while preparing sauce ingredients.

2. Melt butter in large saucepan and then stir in mushrooms and onions. Stir for about two or three minutes until mushrooms are cooked.

3. Meanwhile, drop bacon grease in your other skillet so it can begin to melt. Rub all of the steak spices into the steak and place it under a clean dishcloth or paper towel, and set aside.

4. In a one cup measuring cup, place almond meal or flour, paprika, all spice, garlic, and salt. Pour the mixture into your saucepan and then add one cup water. Stir vigorously as mixture thickens. Add red wine and tomato paste, and continue to stir. Once the sauce is mixed to a nice, uniform texture (just a few minutes), reduce heat to simmer. Continue to stir intermittently and reduce heat further if sauce begins to boil. Add more water as necessary to achieve desired thickness.

5. Drop steaks gingerly into cast iron skillet – careful, the bacon grease may pop! Cook for about two to minutes on each side. This should result in a medium-rare to medium steak, depending on the size of your cuts. If you desire your steak more well done, and they are not yet too crispy, you can cook them for longer in the pan over lower heat. Alternatively, you can transfer them to a preheated oven to finish them off.

6. Remove the steaks from the pan and drizzle with mushroom wine sauce. Serve with a side salad (pictured here: mixed leaves with goat chese and chopped pecans).

Serves two. Makes enough sauce for leftovers (good on salad, in wraps, or on other meat dishes – great on pasta!).


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