Roasted Bison with Parsnip and Herb Crust

Instructions

1. 1

   Preheat oven to 425°F. Toss parsnips with 2 tablespoons olive oil, thyme, rosemary, half the minced garlic, and a pinch of salt and pepper. Spread on a baking sheet and roast for 20 minutes.

   Tip: Parsnips caramelize beautifully when given space on the pan—avoid crowding them.

2. 2

   While parsnips roast, combine panko breadcrumbs, grated parmesan, remaining minced garlic, salt, and pepper in a shallow bowl.

3. 3

   Brush both sides of each bison steak with dijon mustard, then gently press the herb-panko mixture onto the top surface of each steak, creating an even crust.

   Tip: Don't press too hard—a light touch ensures the crust stays intact during cooking.

4. 4

   Heat remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, carefully place crusted bison steaks in the pan.

   Tip: Bison is very lean, so high heat prevents it from drying out.

5. 5

   Sear steaks for 3-4 minutes on the crust side without moving them, allowing a golden-brown crust to form.

6. 6

   Gently flip steaks and sear the other side for 2-3 minutes for medium-rare doneness. Remove from heat.

   Tip: Bison cooks faster than beef—aim for an internal temperature of 130-135°F.

7. 7

   Transfer bison steaks to the oven with the parsnips and roast together for 8-10 minutes to finish cooking and meld flavors.

8. 8

   Remove from oven and drizzle the roasted parsnips with balsamic vinegar. Plate the bison steaks alongside the parsnips and serve immediately.

   Tip: Let the bison rest for 2 minutes before serving to retain its juices.