Tuesday, July 29, 2008
Bison Filet with Saskatoon pan sauce
(Photo by Desmond)
Saskatoons are beautifully in season right now in the Prairies. They also freeze well to make this sauce at any time of the year. Also featured in the photo are oven baked yam "fries".
4 small Bison filets (medallions or small steaks)
When sauce is prepared, grill tenderloin pieces for less than 3 minutes a side, depending on size, turning for grill marks. Allow meat to rest before cutting.
1 medium onion, thinly sliced
1 1/2 cups Saskatoons, fresh or frozen
1 tbs Dijon mustard
1 tsp thyme
3-5 juniper berries, crushed
1-2 tbs olive oil
1/2 tsp freshly ground pepper
couple pinches salt (I used red clay Hawaiian for this recipe but try different kinds)
1 tbs butter
1/2 cup scotch whiskey*
Sauté onion in olive oil until translucent. Add thyme and crushed juniper berries. Stir in Saskatoon berries and mustard, salt and pepper and let cook down. Add scotch and butter and cook until simmering and Saskatoon berries are soft. Remove from heat. When cooled a bit, use an immersion blender or other food processor and blend until smooth. Bring up to temperature when meat is ready to rest. Place bison pieces on plate and spoon Saskatoon sauce over meat.
*the Scotch and the juniper berries add to the wild flavour of the bison. Elk or beef can also be used. Cognac or port could be substituted but they have more sugars.