Bison Marsala
Prep Time: 10 minutes | Cook Time: 26 minites | Total Time: 36 minutes | Serves: 2-4
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
Bison Marsala is an updated vintage classic, made better with bison. Many of us have fond memories of ordering this dish in restaurants in the 80s and 90s, and for good reason - the savoury flavours stand the test of time. Rich Marsala wine and mushrooms are the perfect pairing with the robust flavour of bison. Just don’t forget to ask Alexa to play Frank Sinatra for smooth date night vibes.
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Directions
- Put the flour in a large sealable bag, and season with salt and pepper. Shake to combine.
- Use a piece of parchment paper or cling wrap to cover the bison steaks. Use a meat mallet to pound to 1/4-inch in thickness. Pro tip: if you don’t have a meat mallet, a rolling pin works just as well.
- Add the steaks to the bag, and shake to evenly coat in flour.
- Heat a cast iron skillet over medium high heat. Add the avocado oil. Cook the steaks for 8-10 minutes, flipping often, until golden browned.
- Remove from the pan, add the butter then mushrooms, and cook for 4-6 minutes before adding the shallots, garlic and thyme.
- Pour in the Marsala, stock, and cream. Stir thoroughly. Allow the sauce to cook and reduce for 8-10 minutes until thickened.
- Add the bison back into the sauce, and flip to coat. Top with chopped parsley. Serve with cooked linguini.
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Ingredients
2 x 226g (8oz) Noble Premium Bison Inside Round Steaks
1/4 cup (60 mL) flour
Salt and pepper to taste
1 tbsp (15 mL) avocado oil
1/4 cup (60 mL) butter
226g (8oz) sliced mushrooms
2 shallots, finely chopped
3-4 cloves garlic, finely minced
1 tsp (5 mL) dried thyme
2/3 cup (160 mL) Marsala wine
2/3 cup (160 mL) vegetable broth
2/3 cup (160 mL) heavy cream
1/4 cup (60 mL) fresh parsley, for serving
Cooked linguini, for serving
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