Grilled Bison with Cassava Root Cakes
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
Today I'm sharing one of my favorite discoveries: grilled bison with cassava root cakes. This recipe has become a weeknight staple because it comes together in just 45 minutes, yet feels completely special. Bison is leaner than beef and packed with protein, making it a nutritious choice that doesn't sacrifice flavor. The cassava cakes add a wonderful texture and earthy sweetness that complements the savory meat beautifully. What I love most is how simple it all is to pull off. With just a handful of quality ingredients and straightforward techniques, you'll have an impressive meal that tastes like you've spent hours in the kitchen. Trust me, your family will be asking for seconds.
Ella x
Ingredients
- 4bison steaks(about 200g each)
- 800 gcassava root(peeled and grated)
- 60 mlolive oil
- 4garlic cloves(minced)
- 15 gfresh thyme(leaves only)
- 8 gsea salt
- 4 gblack pepper
- 1lemon(zest and juice)
- 1onion(finely diced)
- 30 gbutter
Detail level
Instructions
- 1
Pat the bison steaks dry with paper towels and let them sit at room temperature for 10 minutes. Mix together the minced garlic, thyme leaves, lemon zest, 2 tablespoons of olive oil, salt, and pepper in a small bowl.
Tip: Room temperature meat cooks more evenly on the grill.
- 2
Rub the garlic and thyme mixture all over both sides of each bison steak. Let them marinate while you prepare the cassava cakes.
Tip: You can prepare this step up to 2 hours ahead and refrigerate.
- 3
Squeeze excess moisture from the grated cassava using a clean kitchen towel, pressing firmly. Combine the drained cassava with diced onion, salt, and pepper in a bowl.
Tip: Removing moisture prevents soggy cakes.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Form the cassava mixture into 8 patties and fry them for 4 to 5 minutes per side until golden and crispy. Transfer to a plate lined with paper towels.
Tip: Don't move the cakes too early or they will break apart.
- 5
Heat your grill to medium-high heat. Place the bison steaks on the grill and cook for 5 to 6 minutes on the first side without moving them.
Tip: A good sear develops better flavor.
- 6
Flip the steaks and cook for another 4 to 5 minutes for medium-rare doneness. The internal temperature should reach about 60 degrees Celsius.
Tip: Bison is very lean, so avoid overcooking or it becomes dry.
- 7
Remove the steaks from the grill and let them rest for 5 minutes. Finish with a squeeze of fresh lemon juice and a knob of butter on top.
Tip: Resting allows juices to redistribute throughout the meat.
- 8
Plate each steak with 2 cassava cakes alongside and serve immediately with any pan drippings spooned over the top.
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