Roasted Bison with Crispy Garlic Kale

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the sliced red onion and carrot pieces with 1 tablespoon of olive oil, salt, and pepper on a large roasting pan and place in the oven to begin roasting.

   Tip: Starting vegetables early ensures they caramelize perfectly by the time the bison is cooked.

2. 2

   Pat the bison steaks dry with paper towels and season both sides generously with salt and pepper. Create a herb crust by crushing the rosemary and thyme leaves with your fingers and pressing them onto each steak surface.

   Tip: Dry meat develops a better crust; don't skip this step.

3. 3

   Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat until just smoking. Sear the bison steaks for 3-4 minutes per side until a golden crust forms, then transfer to the roasting pan with the vegetables.

   Tip: Bison is very lean, so avoid overcooking; aim for medium-rare (130-135°F internal temperature).

4. 4

   Return the roasting pan to the oven and cook the bison for 8-12 minutes until it reaches your desired doneness, then remove and loosely tent with foil to rest for 5 minutes.

   Tip: Resting allows the juices to redistribute, keeping the meat tender and moist.

5. 5

   While the bison finishes cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced shallot and cook for 1 minute until fragrant.

6. 6

   Stir in the minced garlic and cook for another 30 seconds, then add the chopped kale in batches, stirring gently as it wilts. Season with a pinch of salt and pepper.

   Tip: Cook the kale just until tender but still vibrant green, about 4-5 minutes total.

7. 7

   Drizzle the balsamic vinegar over the kale and toss gently to combine. Taste and adjust seasonings as needed.

   Tip: The acidity of balsamic complements both the earthy kale and rich bison beautifully.

8. 8

   Plate by arranging the roasted vegetables in the center of each plate, top with a bison steak, and serve the garlic kale on the side. Drizzle any pan juices over the meat before serving.