Marinated Bison Pepper Steaks with Onion, Okra & Wild Mushroom Tapenade
1 cup red wine such as Cabernet Sauvignon
3 Tbsp extra virgin olive oil
1 Tbsp agave
2 Tbsp Worcestershire sauce
4 garlic cloves, minced
1 Tbsp fresh thyme
4 (4-6 oz) bison or elk steaks
Coarsely ground black pepper
Prepare steaks by tenderizing with a fork or jaccard. Season both sides with kosher salt..
In a small bowl whisk the wine, olive oil, agave, Worcestershire, garlic and thyme together until combined. In a nonreactive pan arrange steak in a single layer and add marinade distributing evenly over the steaks. Cover and refrigerate 4 hours or overnight, turning the steaks at least twice.
Prepare a hot grill or preheat the broiler. Pat off excess marinade from the steaks with a paper towel and transfer to a plate. Grind black pepper generously over each side of steak (about 2-3 teaspoons per steak) and press the pepper into the meat.
Grill or broil the steaks about 4 inches from the heat. For medium-rare, 3-4 minutes on each side. Cook time will vary. Allow steaks to rest about 5 minutes before serving.
3 Tbsp Extra Virgin Olive Oil
2 medium yellow onions, diced (about 2 cups)
2 cloves garlic cloves, minced
1/4 tsp fresh chopped thyme
1 head of fennel, diced
8 oz okra, sliced crosswise
kosher salt to taste
10 oz of variety of wild mushrooms or crimini mushrooms, cleaned and finely chopped
2 Tbsp tomato paste
1/8 cup red wine such as Cabernet Sauvignon
1/8 cup veal or beef stock
freshly ground pepper
Heat oil in saucepan. Add onions, garlic, thyme, fennel and okra--cook until translucent. Season with kosher salt. Add chopped mushrooms and cook 5-7 minutes, stirring occasionally. Add tomato paste and stir until combined. Cook 3 minutes. De-glaze pan with wine and stock. Simmer until reduced and remove from heat.