- Level
- easy
- Prep Time
- 5 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- Root vegetables:
- carrots, peeled and quartered lengthwise
- 300 g
- parsnips, peeled and quartered lengthwise
- 300 g
- 1 tbsp
- extra virgin olive oil
- 2 tsp
- whole coriander seeds
- 1
- sprig rosemary, removed from the stem
- salt and pepper to taste
- Bison:
- 4
- bison sirloin steaks
- 4 tsp
- juniper berries, crushed
- salt and pepper to taste
- 2 tsp
- neutral cooking oil, such as sunflower or grapeseed
Directions
Step 1
Root vegetables: Preheat the oven to 425ºF
Step 2
Line a sheet pan with parchment paper. Place the carrots and parsnips in the pan and drizzle with olive oil.
Step 3
Add the coriander seeds, rosemary, salt and pepper and toss to evenly coat.
Step 4
Roast in the oven until golden brown, stirring halfway through, about 25 minutes. Remove from the oven.
Step 5
Bison: Heat a large frying pan over medium-high heat.
Step 6
Season the steaks with juniper, salt and pepper. Add the oil to the hot pan followed by the steaks and cook on one side until well-browned, about 5 minutes.
Step 7
Turn and cook on the other side until the internal temperature reaches 165ºF, about 3 minutes. Remove from the heat and let rest for 5 minutes. Serve with the vegetables.
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