Roasted Bison with Caramelized Turnip and Herb Crust

Instructions

1. 1

   Preheat your oven to 425°F. Toss the turnip wedges with 2 tablespoons of olive oil, half the salt, and a quarter of the black pepper on a large roasting pan. Spread them in a single layer and roast for 15 minutes until they begin to soften and brown at the edges.

   Tip: Cut turnips to uniform size so they cook evenly.

2. 2

   While turnips roast, prepare the herb crust by combining chopped rosemary, thyme, minced garlic, remaining salt, and remaining pepper in a small bowl. Mix in 1 tablespoon of olive oil to create a paste.

   Tip: Make the herb mixture ahead of time for a smoother cooking process.

3. 3

   Remove the roasting pan from the oven and give the turnips a stir. Push them to the sides of the pan to create space for the bison steaks.

4. 4

   Pat the bison steaks dry with paper towels. Rub each steak generously on both sides with the herb paste, pressing gently so it adheres well.

   Tip: Dry meat ensures better browning and crust formation.

5. 5

   Heat the remaining 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until it shimmers. Sear the bison steaks for 2-3 minutes per side until a golden crust forms, then transfer them to the roasting pan with the turnips.

   Tip: Don't move the steaks while searing—let them develop color undisturbed.

6. 6

   Return the pan to the oven and roast for 12-15 minutes until the bison reaches your desired doneness (130°F for medium-rare). Remove from oven and let rest for 5 minutes.

   Tip: Bison is very lean, so avoid overcooking to prevent dryness.

7. 7

   While the steaks rest, make the pan sauce. In the same skillet used for searing, sauté the sliced shallot over medium heat for 2 minutes until softened. Add balsamic vinegar and beef broth, scraping up any browned bits from the bottom.

   Tip: These browned bits add deep flavor to your sauce.

8. 8

   Simmer the sauce for 3-4 minutes until it reduces by half and thickens slightly. Remove from heat and whisk in the butter until melted and glossy. Taste and adjust seasoning if needed.

9. 9

   Plate the bison steaks with roasted turnips on the side and drizzle the balsamic reduction over both the meat and vegetables. Serve immediately while hot.

   Tip: The sauce adds acidity that complements the richness of the bison perfectly.