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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Grilled Bison with Bamboo Shoot and Ginger Glaze
This recipe came together when I wanted something special but didn't have hours to spend in the kitchen. Bison is leaner than beef and packed with protein, making it a guilt free choice for a weeknight dinner. The ginger glaze brings brightness and warmth, while the bamboo shoots add a delightful crunch. What I love most is how quickly it all comes together, ready to serve in under an hour from start to finish. It's elegant enough to impress guests but simple enough that you won't stress in the kitchen.
Grilled Bison with Daikon
This is one of my favorite go to meals when I want something really satisfying but don't have a ton of time. Bison is incredibly lean compared to beef, so you get all that rich, meaty flavor without the heaviness, and it's packed with protein and iron. The daikon radish brings this wonderful crisp, slightly peppery element that cuts through the richness perfectly. The whole thing comes together in under an hour, and honestly, most of the work is just letting your grill do the magic. It feels fancy enough to impress guests but simple enough for a weeknight dinner.
Grilled Bison with Lotus Root
Recently I discovered that bison is incredibly lean and packed with protein, making it a guilt free indulgence that actually fuels your body well. This recipe comes together in just forty five minutes from start to finish, which is perfect for a weeknight dinner when you want something impressive without the fuss. The grilled bison pairs beautifully with tender lotus root slices that soak up all those garlicky, rosemary infused flavors. It's one of those dishes that looks fancy enough for guests but honestly couldn't be simpler to pull off in your own kitchen.
Reviews
Sign in to write a review.