Roasted Bison with Aubergine

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the bison steaks dry with paper towels and season both sides generously with salt and pepper.

   Tip: Bison is very lean, so avoid over-seasoning to preserve its delicate flavor.

2. 2

   Toss the cubed aubergine and red onion wedges with 2 tablespoons of olive oil, half the chopped rosemary, half the thyme, and a pinch of salt. Spread on a large baking sheet.

   Tip: Cut aubergine cubes evenly so they roast uniformly.

3. 3

   Roast the aubergine and onion for 15 minutes until they begin to soften and caramelize at the edges.

4. 4

   While the aubergine roasts, heat a cast iron skillet over medium-high heat with 2 tablespoons of olive oil until shimmering. Sear each bison steak for 3-4 minutes per side for medium-rare. Transfer to a plate to rest.

   Tip: Don't overcook bison—it's leaner than beef and dries out quickly. Aim for an internal temperature of 130-135°F.

5. 5

   Push the partially roasted aubergine to the sides of the baking sheet. Place the seared bison steaks in the center, surrounded by the vegetables. Sprinkle with remaining rosemary and thyme. Return to the oven for 10-12 minutes.

6. 6

   While the bison finishes cooking, combine balsamic vinegar, honey, minced garlic, and vegetable broth in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened and glossy.

   Tip: The reduction should coat the back of a spoon lightly.

7. 7

   Remove the baking sheet from the oven. Let the bison rest for 3 minutes before serving.

8. 8

   Plate each bison steak with roasted aubergine and red onion. Drizzle generously with the warm balsamic reduction and serve immediately.

   Tip: A squeeze of fresh lemon juice on top brightens the earthy aubergine flavors.