Bison Sirloin with Juniper, Roasted Root Vegetables and Coriander Seeds
Prep Time
Cooking Mode
Root vegetables:
carrots, peeled and quartered lengthwise
parsnips, peeled and quartered lengthwise
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
Root vegetables:
carrots, peeled and quartered lengthwise
parsnips, peeled and quartered lengthwise
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
1Root vegetables: Preheat the oven to 425ºF
2Line a sheet pan with parchment paper. Place the carrots and parsnips in the pan and drizzle with olive oil.
3Add the coriander seeds, rosemary, salt and pepper and toss to evenly coat.
4Roast in the oven until golden brown, stirring halfway through, about 25 minutes. Remove from the oven.
5Bison: Heat a large frying pan over medium-high heat.
6Season 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.
7Turn 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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