Bison with Mushrooms and Onions
This seemingly indulgent dish is packed with flavor and is actually great for you! Try this bison with mushrooms and onions for dinner!
Bison with Mushrooms and Onions
Bison with Mushrooms and Onions
Recipe Type: Dinner
Author:
Ingredients
- 4 four-ounce grass-fed, free-range bison steaks
- ½ pound button mushrooms, cleaned and sliced
- ½ pound shiitake mushrooms, cleaned and sliced
- 4 garlic cloves, finely sliced
- ½ pound onions, thinly sliced
- 1 ounce balsamic vinegar
- ¼ cup red wine
- ¼ cup R.W. Knudsen’s low-sodium Very Veggie juice
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh tarragon
Instructions
- Heat a large nonstick sauté pan over high heat. Sear bison for about 90 seconds per side, or until a crust is formed but the meat is not fully cooked. Remove bison from pan and set aside.
- Add mushrooms, garlic and onions to the pan; sauté until soft and lightly browned (about 4 minutes).
- Deglaze pan with vinegar. (To deglaze: Pour vinegar into pan, then gently scrape bottom of pan with a wooden spoon to loosen the caramelized juices.)
- Add wine, R.W. Knudsen’s low-sodium Very Veggie juice, thyme and tarragon. Simmer for two minutes.
- Add bison steaks back to pan and simmer until bison is cooked through.
Special thanks to Pritikin for sharing this delicious recipe.
