Roasted Bison with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat your oven to 425°F. Pat the bison steaks dry with paper towels and season generously on both sides with sea salt and black pepper.

   Tip: Dry meat ensures better browning and a more flavorful crust.

2. 2

   Toss pumpkin wedges with 2 tablespoons of olive oil, salt, pepper, and fresh thyme. Spread on a baking sheet and roast for 25 minutes until golden and tender.

   Tip: Place pumpkin on a separate rack so you can add the bison later without crowding.

3. 3

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

   Tip: Use a cast-iron skillet for even heat distribution and superior crust development.

4. 4

   Sear the bison steaks for 3-4 minutes per side for medium-rare, depending on thickness. Transfer to a warm plate and tent loosely with foil to rest.

   Tip: Bison is very lean, so avoid overcooking—it can become tough and dry quickly.

5. 5

   In the same skillet, melt 1 tablespoon of butter over medium heat. Add sliced shallots and sauté for 3-4 minutes until softened and lightly caramelized.

   Tip: Don't rush the shallots—slow cooking brings out their natural sweetness.

6. 6

   Add minced garlic and cook for 30 seconds until fragrant. Pour in the bison or beef stock and apple cider vinegar, scraping up any browned bits from the pan.

   Tip: These browned bits, called fond, are packed with flavor.

7. 7

   Simmer the sauce for 3-4 minutes until it reduces slightly. Remove from heat and whisk in the remaining 2 tablespoons of butter until the sauce is glossy. Stir in the fresh sage leaves.

   Tip: Adding butter at the end creates a silky, luxurious sauce.

8. 8

   Plate the roasted pumpkin wedges as a base, top with a bison steak, and drizzle the sage brown butter sauce over the top. Garnish with extra fresh sage if desired and serve immediately.