Marinated Bison/Buffalo Steaks With Sauce

• 1 12 tablespoons Dijon mustard
• 1 tablespoon Thai fish sauce
• 6 sprigs fresh thyme
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 12 cup dry white wine
• pepper
• olive oil
• 1 12 tablespoons shallots, finely chopped
• 12 cup dry white wine
• 1 12 teaspoons balsamic vinegar
• 1 teaspoon instant chicken bouillon granules, concentrated (powder, cube, past etc.. I use a very dense stock so you may have to adjust amount depending on what)
• 1 12 teaspoons sugar
• 1 12 teaspoons cornflour

1. Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.
2. The next day remove steaks from marinade and strain marinade into a bowl and set to one side.
3. Heat a small amount of olive oil in a pan to a medium high heat, add steaks to pan and cook for 1 minute each side to sear.
4. Turn heat down to medium and cook for a further 5-6 minutes a side for medium rare.
5. ( My steaks were about 1 inch thick probably 3-4 minutes a side for 3/4 inch).
6. Cook longer for more well done steaks, just remember bison meat is very lean and will toughen up if over cooked.
7. For the sauce.
8. Heat olive oil in a pan, add shallots and saute until soft.
9. Add wine, vinegar, stock, sugar and reserved marinade.
10. Cook until mixture is quite hot, mix a small amount of water to cornflour.
11. Pour cornflour into pan and stir until mixture boils and thickens serve immediately over steaks.
12. I served mine with mashed sweet potatoes and garlic buttered vegetables.
13. To serve slice steaks into strips and arrange on plate and pour sauce over.

mustard, fish sauce, thyme, garlic, olive oil, white wine, pepper, olive oil, shallots, white wine, balsamic vinegar, instant chicken, sugar, cornflour

Taken from www.food.com/recipe/marinated-bison-buffalo-steaks-with-sauce-263294 (may not work)