Grilled Bison with Vegetables, Family-Style

In-Season Summer Recipes Main Dish Vegetables

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!

By | July 27, 2016

Ingredients

  • 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
  • Olive oil (for coating bison meat)
  • 1 tablespoon fresh rosemary
  • Black pepper
  • Salt
  • 1 clove garlic
Dressing for vegetables
  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon rosemary, finely chopped

Preparation

  1. Prepare barbecue with one side on high heat and the other side on low heat.
  2. Add dressing ingredients together in a mixing bowl. Thoroughly combine.
  3. Toss raw vegetables in the dressing. Do NOT toss lemons in dressing.
  4. Place vegetables on higher heat side of grill and cover.
  5. Cut bison steaks into several large pieces.
  6. 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.
  7. 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.
  8. Remove the vegetables and allow to rest, then roughly chop all on a large cutting board.
  9. Remove bison from grill and season with a little more salt and pepper. Allow to rest for at least 5-8 minutes.
  10. 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

Related Stories & Recipes

Edible Nutmeg on the Road: Mohawk Bison

Chef Plum and the Edible Nutmeg on the Road team are joined by Chef Adam Bedini as they head out to the countryside for this visit to Peter Fay and Mohawk Bison in Goshen, CT. Tour the farm with Plum ...

You Might Also Like

Ingredients

  • 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
  • Olive oil (for coating bison meat)
  • 1 tablespoon fresh rosemary
  • Black pepper
  • Salt
  • 1 clove garlic
Dressing for vegetables
  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon rosemary, finely chopped

Most Viewed

Season 1: Edible Nutmeg on the Road

Communities Near You

see all

Copyright ©2024 Edible Nutmeg. All rights reserved

Local, Fresh & in Your Email
We will never share your email address with anyone else. See our privacy policy.
Don’t ask again