Bison Steak Roulade with Fig & Walnut Stuffing

Directions

• Preheat oven to 400°F. Slice the bison steak down the centre, leaving 1/4 inch thickness at the bottom (do not slice all the way through). Then, take your knife and gently open each side of that cut like a book, spreading open the bison steak out as go. The goal here is to get the steak as thin as you can before pounding it even thinner.
• Put the steak in a plastic bag, or use parchment paper to cover the steak. Take a meat mallet or rolling pin, and pound the steak evenly all over, until it’s as thin as possible without pounding holes in it. If you do by chance cause a tear, don’t worry; it will still roll up nicely.
• Put the ingredients for the filling in a small bowl and mix thoroughly.
• Season the steak liberally with salt and pepper. Spread the filling evenly over the steak. Gently roll up the steak, making sure the filling stays inside.
• Use butcher’s twine to tie up the steak roll. If you don’t have butcher’s twine, you could also secure the end with tooth picks.
• Heat a pan over medium high heat. Add the avocado oil, and sear the steak roll for 4-6 minutes, turning to brown all sides.
• Place the steak on a foil lined tray with a cooking rack on top. Bake for 6-8 minutes (depending on your preferred level of doneness – less for medium rare).
• Meanwhile, melt the butter in the pan, and add the flour. Stir thoroughly before adding the remaining ingredients. Reduce heat to low, and stir continuously while the steak cooks.
• Allow the steak to rest before slicing, and serve with the pan sauce.

More Holiday Bison Recipes!

• • • Bison Cranberry & Brie Tartlets
    • Bison Pistachio Terrine
    • Bison Wellingtons
    • Bison Ribeye Steak Crostini
    • Bison Steak Charcuterie Skewers