High Plains Bison with Roasted Vegetables

Contributed by: Chef Jean-François Bruel

High Plains Bison with Roasted Vegetables

Recipe type: Yield: Serves 4 Prep time: Cook time: Total time:

Learn how to prepare a succulent bison with deliciously roasted vegetables courtesy of Chef Jean-François Bruel.


¼ cup full-bodied red wine, such as merlot
2 cups brown veal stock
Olive oil
5 T butter
8 red pearl onions
2 small carrots, cut into 3 pieces
2 salsify, peeled and cut into 3 pieces
6 oz black trumpet mushrooms, washed well
Salt and freshly ground black pepper
4 shallots, minced
5 parsnips, peeled, finely chopped
½ cup milk
4 5-oz bison steaks, tempered
2 cloves garlic, peeled and split
3 sprigs thyme
2 T red wine vinegar
3 springs parsley, leaves only


  1. Preheat the oven to 350⁰ F.
  2. In a small sauce pot, bring the red wine and veal stock to a boil and reduce by ¾.
  3. In a medium sauté pan set over medium heat, warm a few tablespoons of the olive oil and add 1 T of the butter.
  4. Add the red pearl onion, carrot, salsify, and mushrooms.
  5. Season with salt and cook on the stove top, stirring, for about 5 minutes.
  6. Transfer to the oven and continue roasting for 20 minutes, tossing occasionally to ensure even cooking.
  7. Keep warm on the side.
  8. Meanwhile, set a sauce pot over medium heat and warm a tablespoon of olive oil.
  9. Add ¼ of the minced shallots and cook until translucent.
  10. Add the chopped parsnip and cook for 6 minutes, stirring occasionally.
  11. Add the milk, season with salt, bring to a simmer, and continue cooking another 10 minutes, or until the parsnip pieces are soft.
  12. Transfer to a blender and puree until smooth.
  13. Transfer the puree back to the sauce pot and keep warm on the side.
  14. In a large sauté pan set over medium high heat, warm 3 T of olive oil.
  15. Season the bison steaks on all sides with salt and freshly ground black pepper.
  16. Sear for 2 minutes on each side, then add 1 T of the butter, garlic, and thyme.
  17. Spoon the foamy butter over the steaks for 1 minute each side, and then remove them from pan to a resting rack.
  18. In the pan, sauté the remaining shallots until translucent, and add the reduced red wine and veal stock, along with the red wine vinegar, bring to a boil, then remove from the heat.
  19. Whisk in the remaining butter, remove the spring of thyme and garlic, and season to taste.
  20. Dress the plates with a swipe of parsnip puree, the roasted vegetables and the bison steaks.
  21. Generously spoon the sauce over the steaks and garnish with the parsley leaves.

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