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Bison steak with apple cider
Bison steak with apple cider

Bison steak with apple cider

Preparation 5 minutes
Cooking time 50 minutes
Servings 4


  • 45 ml (3 tbsp) French shallot, thinly sliced
  • 375 ml (1 1/2 cups) apple cider
  • 60 ml (1/4 cup) veal stock
  • 125 ml (1/2 cup) 35% cooking cream
  • 30 ml (2 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 4 bison strip loin steaks, about 200 g (7 oz) each
  • Salt and freshly ground black pepper


  1. In a saucepan, mix together the French shallot and the cider.
  2. Cook over medium heat by simmering (not boiling) the cider for about 25 minutes or until it has reduced by one third.
  3. Preheat the oven to 80°C (180°F).
  4. Add the veal stock and cream to the reduced cider sauce.
  5. Simmer for about 20 more minutes, stirring from time to time until the desired consistency is obtained.
  6. Season with salt and pepper. Set aside and keep warm.
  7. In a frying pan, heat the oil and butter over medium-high heat.
  8. Season the steaks with salt and pepper.
  9. When the butter foams, cook the steaks for 2 to 3 minutes on each side for rare doneness (or a few more minutes if desired).
  10. Set the meat aside on 4 plates and keep warm for 2 to 3 minutes.
  11. Serve with whipped potatoes and grilled asparagus.
  12. Top generously with the reserved warm sauce.
Availability in stores