Classic Muskoka Summer Recipes: Bison Striploin with Rye Blini and Lingonberry / Pinot Noir Sauce
Classic Muskoka Summer Recipes:
From the Kitchen at Sherwood Inn on Lake Joseph
One 10 oz. Bison striploin steak
2 tbsp Lingonberry Jam
Splash of Chanson Pinot Noir
Salt and Pepper to taste
Splash of olive oil
1 cup rye flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
2 tbsp butter
1. Let’s start by making the Blinis: during this process we can let our bison come to room temperature. They are easy to make and do well with re-heating. Combine all the dry ingredients in a medium mixing bowl, create a well, and add the milk plus the egg. Whisk until just together and let sit for 30-40 minutes at room temperature.
2. In a large non-stick skillet, heat the butter until melted over medium heat. Slowly pour the blini batter in, to whatever size you like. Once the side start to slightly brown, gently flip with a spatula. These should be done in under 2 minutes (very thin)
3. Lightly rub the bison with olive oil, and sprinkle it with salt and pepper.
4. Heat whichever method of cooking you prefer over medium-high heat. (Frying pan with butter and oil, BBQ, broil…etc.) Grill or sear the bison on each side for approximately 5-6 minutes or until desired doneness is reached. (This will make it around medium rare) Remove the steak and let it rest.
5. Heat a splash of the pinot noir in a small saucepan. Reduce it by 50% over medium heat. Now add the lingonberry jam. Swirl together.
6. Serve the bison over the warm blinis with the sauce drizzled over. Enjoy with a glass of Chanson Pinot Noir!
Everett Bell – Executive Chef at Sherwood Inn on Lake Joseph
Chanson Reserve du Bastion Pinot Noir
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