Blood Orange Teriyaki Bison Satays
Prep Time
Serves
Cooking Mode
½ Bison Medallions, thinly sliced against the grain
½ Teriyaki Grilling Sauce
1 butter
¼ halloumi cheese, sliced lengthwise into 6 pieces
1 Pure 100% Olive Oil
12 blood orange segments, or other variety (approx. 2 oranges)
½ Bison Medallions, thinly sliced against the grain
½ Teriyaki Grilling Sauce
1 butter
¼ halloumi cheese, sliced lengthwise into 6 pieces
1 Pure 100% Olive Oil
12 blood orange segments, or other variety (approx. 2 oranges)
Directions
1In a large resealable plastic bag, mix bison slices and grilling sauce. Refrigerate and let marinate 6 to 8 hours.
2Once meat has marinated, melt butter in a skillet set over medium-high heat, add cheese and sear until golden brown, about 2 min. per side, then cut each slice of cheese in half. Add oil and bison and sear until bison is golden brown, about 2 min. per side. Remove skillet from heat. Lay 1 piece of bison on work surface, place a piece of cheese at one end, fold bison over cheese, top with an orange segment and skewer with a pick. Repeat for each piece. Serve.
Tips
1
Simply marinate these extra-special Sensations by Compliments Bison Medallions in the morning, and then sear just before serving.
Disclaimer
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Personal Note
Personal Note
