Bison Steaks with Tea Sauce and Colcannon
Bison Steaks with Tea Sauce and Colcannon
Ingredients
- 3 cups (750 ml) shredded cabbage
- 1 cup (250 ml) leek, cut into small sticks
- 1/3 cup (75 ml) unsalted butter
- Salt and pepper
- 1 cup (250 ml) 35% cream
- 2 Yukon Gold potatoes, peeled and chopped
- 1 cup (250 ml) beets, peeled and grated
- 1 onion, diced
- 1/4 cup (60 ml) sugar
- 1/4 cup (60 ml) white wine vinegar
- 3 cloves garlic, finely chopped
- 1 tablespoon (15 ml) olive oil
- 1 cup (250 ml) beef broth
- 2 tablespoons (30 ml) tomato paste
- 3 Orange Pekoe tea bags
- 2 teaspoons (10 ml) cornstarch
- 2 teaspoons (10 ml) water
- Salt and pepper
- 4 thick slices bison, 6 oz (175 g) each
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
Instructions
- In a saucepan, cook the cabbage and leeks in the butter for about 3 minutes. Season with salt and pepper. Add the cream and bring to a boil. Simmer over low heat, stirring frequently, for about 30 minutes or until the vegetables are tender and the liquid has almost completely evaporated.
- Meanwhile, in a small saucepan, cook the potatoes in salted water. Drain and mash with a potato masher. Stir the purée into the cabbage mixture. Adjust the seasoning. Set aside.
Bison Steaks with Tea Sauce and Colcannon