Learning to love bison as the other red meat

J.M. HIRSCH
The Associated Press
Modified: November 16, 2012 at 6:23 pm •  Published: November 16, 2012
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photo - In this image taken on Feb. 27, 2012, bison with sage and gnocchi is shown in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on Feb. 27, 2012, bison with sage and gnocchi is shown in Concord, N.H. (AP Photo/Matthew Mead)

For bison steaks, think fast and furious. Season them, then pop them under the broiler or on the grill for just a few minutes per side.

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SEARED BISON WITH SAGE AND GNOCCHI

Start to finish: 15 minutes

Servings: 6

1 pound package gnocchi pasta

2 tablespoons olive oil

2 cloves garlic, minced

Pinch red pepper flakes

1 1/2 pounds bison steak, thinly sliced across the grain

1/4 cup chopped fresh sage

1/2 cup grated Parmesan cheese

Salt and ground black pepper

Bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain the gnocchi and set aside.

In a large skillet over medium-high, heat the oil. Add the garlic and red pepper flakes, then saute the garlic for 30 seconds.

Add the steak and sear on each side for about 1 minute. Don't crowd the pan or the steak with steam rather than sear. If needed, work in batches.

Once the steak is seared, add the sage and cooked gnocchi. Cook for 30 seconds, then add the Parmesan. Drizzle in just enough of the reserved cooking water to form a sauce with the melted cheese. Toss, then season with salt and pepper.

Nutrition information per serving (values are rounded to the nearest whole number): 360 calories; 90 calories from fat (26 percent of total calories); 10 g fat (4 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 34 g protein; 2 g fiber; 640 mg sodium.


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