Ohio Bison with Mushrooms in Wine Sauce and Fresh Herbs

Ohio Bison with Mushrooms in Wine Sauce and Fresh Herbs


Getting Started

  • Pre-heat grill to 425 degrees

What You’ll Need

  • 2 Bison strip steaks
  • Extra virgin olive oil
  • Pinch of salt and pepper
  • 4 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • 1 ½ cups sliced Portabella mushrooms
  • 1 ½ cup sliceds Maitake mushrooms1 ½ cups cabernet
  • Assortment of fresh herbs Basil, Parsley, Oregano, Thyme and Chives (chopped)
  • Allow steaks to warm to room temperature; 20-30 minutes once out of the refrigerator



Drizzle a small amount of extra virgin olive oil over steaks; salt and pepper. Grill for 3-4 minutes on each side over a very hot grill; for medium rare; internal temperature should be 130-135 degrees. (Grill steaks longer if desired)


In a medium size sauté pan melt the butter and oil over medium high heat. Add the mushrooms and cook for 2-3 minutes; pour wine over mushrooms and continue to cook for 3-4 minutes till mushrooms are soft.


Allow steaks to rest for 5-6 minutes before slicing.


Add the fresh herbs to the mushroom wine sauce and pour over the steaks; slice and serve.