Bison Steak with Berry and Red Wine Glaze

Bison Steak with Berry and Red Wine Glaze

Recipe courtesy of S.B. Farms


  • Four 9 oz. bison steaks: filet NY strip, Ribeye
  • Dry Rub Ingredients:
  • 1 tsp crushed pink peppercorns
  • 1 tsp crushed white peppercorns
  • 1 tsp crushed black peppercorns
  • 1 tsp kosher salt
  • 1 tsp packed brown sugar
  • 1 tsp orange zest minced
  • 1/4 tsp cloves ground
  • 1/4 tsp onion powder
  • 1/4 tsp juniper berries crushed
  • Sauce:
  • 1/2 cup fresh blackberries
  • 1 cup dry red wine
  • 1 1/2 cups beef stock
  • 1/4 tsp juniper berries
  • 1 tsp kosher salt
  • 1/2 tsp dry mustard
  • 1 tbsp dry mustard
  • 1 tbsp honey
  • 1 tbsp butter


  • In a bowl combine the ingredients for the dry rub. Mix well and place on a large plate. Coat the steaks evenly on both sides. Place in refrigerator for one hour. In a medium saucepan combine the berries, red wine, stock, juniper berries and dry mustard. Cook over medium heat for 15 minutes, stirring frequently. The sauce should become thicker. Taste and add the salt and honey, cook 5 minutes more. Strain the sauce and reserve for the steaks.
  • Remove the steaks from the refrigerator about 30 minutes before you are ready to cook them. You may broil, grill or even bake the steaks. For a medium or medium-rare temperature, cook each side of the bison steaks for 5-7 minutes. DO NOT COOK PAST MEDIUM. Your charcoal or gas grill should be set for medium heat. Serve the steaks with the berry sauce and maybe roasted potatoes and sweet Vidalia onions or mushrooms.
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