When it comes to food variety, Connecticut growers and food producers cover a wide range of delicious eats. But bison meat is a product of the mid-west, right? Sure, but why have your bison imported when you can pick up incredible bison steaks from animals who were raised in our backyard, at Mohawk Bison in Goshen, CT! You can take a virtual visit to the farm in episode 6 of Edible Nutmeg on the Road, and when you’re ready to put together Chef Plum’s recipe, yourself, we’ve got all the details, below. It’s perfect for a outdoor grilling day with family and friends!
- 3 lbs. mixed vegetables, roughly chopped (all will be cooked on the grill, so keep sizes fairly uniform)
- 2 lbs. bison steak
- 2 lemons, halved
- Dressing for vegetables:
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, finely chopped
- 1 tablespoon rosemary, finely chopped
- Olive oil (for coating bison meat)
- 1 tablespoon fresh rosemary
- Black pepper
- 1 clove garlic
- Prepare barbecue with one side on high heat and the other side on low heat.
- Add dressing ingredients together in a mixing bowl. Thoroughly combine.
- Toss raw vegetables in the dressing. Do NOT toss lemons in dressing.
- Place vegetables on higher heat side of grill and cover.
- Cut bison steaks into several large pieces.
- In a mixing bowl, whisk together remaining rosemary, garlic, salt, and oil. Use mixture to liberally coat bison meat. Do NOT add pepper; it can burn.
- Place coated bison on grill and cook to desired completion. Turn at least once and move pieces to ensure even cooking. Keep an eye on the vegetables, turning to prevent burning.
- Remove the vegetables and allow to rest, then roughly chop all on a large cutting board.
- Remove bison from grill and season with a little more salt and pepper. Allow to rest for at least 5-8 minutes.
- Slice and arrange bison on the same board as the vegetables. Finish with juice from grilled lemons, olive oil, a little salt, and a sprinkle of chopped rosemary