Roasted Bison with Courgette
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. Bison is such a lean, flavorful meat that pairs beautifully with fresh courgettes and aromatic herbs. What I love most is that bison is packed with protein and iron while being lower in fat than beef, making it a genuinely nutritious choice without sacrificing taste. The simplicity here is key: just season your steaks, roast everything together, and let the oven do the work. It's elegant enough for guests but easy enough for a regular Tuesday night.
Ella x
Ingredients
- 4bison steaks(6 oz each, room temperature)
- 3courgettes(trimmed and halved lengthwise)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 1lemon(zested and juiced)
- 2 tablespoonsbutter
- 2shallots(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the bison steaks dry with paper towels and season generously on both sides with sea salt and cracked black pepper.
Tip: Dry meat ensures better browning and crust formation.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the bison steaks in the pan and sear for 3-4 minutes per side until a golden crust forms. Transfer to a plate.
Tip: Don't move the steaks while searing; let them develop color undisturbed.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil and arrange the courgette halves cut-side down. Season with salt and pepper, then roast in the oven for 12-15 minutes until tender and caramelized.
Tip: Cut-side down allows the courgettes to develop a beautiful golden exterior.
- 4
While the courgettes roast, prepare the herb mixture by combining minced garlic, fresh thyme, fresh rosemary, lemon zest, and butter in a small bowl.
Tip: Let the flavors meld together while the vegetables cook.
- 5
Once the courgettes are nearly done, remove the skillet from the oven and nestle the seared bison steaks among the courgettes. Top each steak with a generous dollop of the herb butter mixture.
Tip: The butter will melt over the warm meat, creating a luscious crust.
- 6
Return the skillet to the oven and cook for 8-10 minutes for medium-rare doneness (internal temperature of 130-135°F or 54-57°C).
Tip: Use a meat thermometer for perfectly cooked bison every time.
- 7
Remove from the oven and scatter the sliced shallots over the dish. Drizzle everything with fresh lemon juice and let rest for 3 minutes before serving.
Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.
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