Bison Steaks with Huckleberry Sauce | Cooking The States (Montana)

While deciding what to make for this episode of Cooking the States, one food that has really caught my attention is bison. Not only is it known for being healthy (just watch any bodybuilder meal prep video out there) and tasty, but it also has a rich history and cultural significance in this state. From the days when Native American tribes relied on bison for their survival, to the present day, where it's become a staple of many Montana restaurants, bison truly is an integral part of the state's food culture. So, let’s cook some up 🤘🏼 Adam

P.S. Here is where I bought my huckleberries. The quality was solid and it’s *NOT* a sponsored link.

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Huckleberry Sauce with Bison Steaks and Frites

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M

Ingredients

Buttered Basted Bison

• Ribeye or Sirloin
• Butter
• Thyme
• Garlic

Huckleberry Sauce

• 1 cup Huckleberries, fresh or frozen
• ½ cup Dry Red Wine
• ½ cup Beef Broth
• 2 Tbsp Unsalted Butter
• 1 small Shallot, minced
• 2 Garlic cloves, minced
• 1 Tbsp fresh Thyme leaves
• 1 Tbsp Balsamic Vinegar
• 1 tsp Honey
• Kosher Salt & Black Pepper, to taste
• ¼ tsp Xanthan Gum (optional)

Huckleberry Butter

• 1 stick Unsalted Butter, room temperature
• ½ cup Huckleberries, smashed and drained
• 1 tsp Kosher Salt
• Black Pepper, to taste
• MSG, to taste (optional)

Instructions

Buttered Basted Bison

1. Sear steaks, baste with infused butter, and finish in the oven. Slice thin against the grain. Serve with frites and a glass of red wine (same wine that we used to make the sauce).

Huckleberry Sauce

1. Melt the butter in a large saucepan over medium heat. Add the minced shallot and garlic and sauté for 2-3 minutes, until softened and fragrant.
2. Add the huckleberries, red wine, beef broth, thyme leaves, balsamic vinegar, and honey to the saucepan. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the berries have burst and the liquid has reduced by about half.
3. Remove the saucepan from heat and let the sauce cool for a few minutes. Transfer the sauce to a blender or food processor and blend until smooth. Optionally, add a bump of Xanthan Gum for smoothness.
4. Strain the sauce through a fine-mesh sieve back into the saucepan to remove any remaining solids or seeds. Season the sauce with salt and freshly ground black pepper, to taste.
5. Serve the huckleberry sauce warm over grilled or roasted bison meat, garnished with fresh thyme leaves if desired.

Huckleberry Butter

1. Smear all of the ingredients together, wrap tightly in plastic and refrigerate until solid. Slice a ½ inch round off and top on a bison steak… or spread it on toast.

Adam's Notes

• For the frites, serve with the bison with potatoes from nearby Idaho. For the wine, pour a glass of wine that is from nearby Washington state (Walla Walla Valley).
• If need be, after it’s been strained, cook the sauce for an additional 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.

Bison vs. Buffalo

The terms bison and American buffalo are often used interchangeably, but there are some differences between the two animals. Bison, also known as the American bison, is a large mammal native to North America, while the American buffalo is actually the Asian water buffalo, which is not native to North America.

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