Bison Steak

Bison Steaks with Jack Daniel Sauce

How to Prepare:

Serves: 6


  • 6 boneless bison steaks, about 10 ounces each
  • 2 tablespoons butter or olive oil
  • sea salt and freshly ground black pepper

For the Jack Daniel sauce:

  • 2 ounces shallots, very finely chopped
  • 2 ounces fresh mushrooms, sliced
  • 4 tablespoons unsalted butter, divided
  • 16 ounces buffalo or beef stock
  • 6 ounces dry white wine
  • 2 tablespoons green peppercorns, lightly crushed
  • 4 ounces  Jack Daniel’s, plus 2 ounces
  • 4 ounces heavy cream
  • squeeze of fresh lemon juice


  1. Season the bison steaks with salt and black pepper, and leave to rest for 1 hour at room temperature.
  2. To make the sauce, sauté the shallots and mushrooms in 2 tablespoons of the butter over a medium heat for a few minutes until golden brown.
  3. Add the stock, 4 ounces Jack Daniel’s and 1 tablespoon of the green peppercorns, and gently simmer until reduced by half. Pour in the cream, and continue to reduce until it has the consistency of a light sauce.
  4. Whisk in the remaining butter, little by little, then add the remaining peppercorns, the extra Jack Daniel’s and a squeeze of lemon juice to taste. Remove from the heat, and set aside to keep warm.
  5. Sear the bison steaks in butter or olive oil until medium-rare, 2-3 minutes per side.
  6. Transfer to warm serving plates, pour over the delicious sauce and serve with a vegetable salad of choice.