Grilled Bison Top Sirloin with Porchini Mushroom sauce

1. 1LBison Brown Stock
2. 250 gshallots, finely diced brunoise
3. 300g field mushrooms
4. 100 g porchini mushrooms
5. 150ml 35% cream
6. 3 oz.butter
7. .125gsaffron
8. 500mlsweet white wine
9. TTSalt and Ground Black Pepper

• In a sauce pan on medium-high heat sauté the shallots until they are translucent
• Add saffron and all the mushrooms (sliced 2mm thick)
• Deglaze with white wine and reduce by 50%
• Add the brown stock and reduce by 50%
• Finish with heavy cream and adjust seasoning with salt and pepper
• Puree in a food processor, strain through a fine sieve

Steak Marinade

5lbs.Bison Top Sirloin (10 x 8 oz. steaks)

90gdried porchini mushrooms (grind to a fine dust in a coffee grinder)

8FL oz. vegetable oil

2cloves garlic - puree

• Mix the ingredients together and marinated the Bison Top sirloin steaks for 3 day
• On a preheated BBQ/Grill on high place the marinated steaks and season with salt and pepper (both sides) while grilling.
• Remove from the grill at rare (125’F).The residual heat from a high grill with have the Bison continue to cook until 132-135”F which will give you a perfect Bison Medium Rare

Serve with Porchini mushroom sauce