Level Up Your Game Meat Prep Skills With This Recipe for Bison Medallions in Bourbon Cream Sauce
Recipe and photos by Launie Kettler
How do we love a good bison medallion? Let us count the ways!
- It’s like beef steak, but a little more lean.
- It’s a little sweeter than beef.
- It’s not gamey.
- It melts in your mouth.
Oh, and it keeps you coming back for more – especially when combined with good ole bourbon and some heavy cream in a sauce that will leave you making happy smiles, fist pumps and joyful whistling.*
*We can’t guarantee joyful whistling results, but word on the street is that 3 out of every 4 doctors have been treating people with an incurable form of “contented face” after tasting our bison with bourbon cream sauce.
Bonus: This recipe comes together as quickly as any other pan seared steak, and you don’t need a marinade to get incredible flavor! You just need some olive oil, bison (of course), a good amount of salt, pepper and butter – oh, and a couple of other ingredients that we’ll tell you about in fun detail.
We like our bourbon cream sauce to really shine with those two prominent flavors along with fresh herbs, but if you want a kick of heat, that would be pretty welcome here. Grab that bottle of red pepper flakes and season to your heart’s content!
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Bison Medallions in Bourbon Cream Sauce Recipe
About the Author
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.