By Mackenzie Taylor
Raw Bison striploin is generally about 6 lbs. This should feed about 10 people. Where can you get it? I suggest you check out this website: http://www.canadianbison.ca/. If you can’t find any, you can substitute with beef.
On a large cutting board, lay out your bison striploin and towel off gently. Now, with your chef’s knife, cut the striploin lengthwise right down the middle. This is called a French cut. It will give you nice medallions or escallops of meat versus oblong ‘steaks.’ If you’ve read any of my other recipes, you should know what to do next. But, in case you’re new…
Make Your Herb Oil
1 sprig rosemary*
1 sprig thyme*
1 sprig tarragon*
2 cloves garlic (unless you’re Emeril, then use a whole head)
Combine with 2 tbsp olive oil
*Stems removed, only leaf for all three.
Brush your striploin with herb oil. Sprinkle with salt and pepper.
Pre-heat barbecue to 375 F. Place roast directly on the grill, rotate every two minutes for a total of 20 minutes. Let rest for seven minutes. I time this by smoking a cigarette, but to each his own, go flip the laundry.
Slice your bison into half-inch thick medallions and serve two or three per person. Drizzle it with the compote (that’s the ‘fancy-pansy’ chef term for a sauce) that you made earlier.
Black Cherry Compote
In a saucepan, combine:
2 lbs fresh pitted black cherries
1 cup red wine
¼ cup sugar
1 cinnamon stick
Bring to a boil, reduce to a simmer, cook until saucy (about 10 minutes).