Complimentary Recipe – Bison NY Strip Au Poivre 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Bison: Two Custom Cut Bison NY Strip Steaks; 8-10oz each.   Ingredients: Bison NY Strip steaks 1/4 cup peppercorn (we like the blend of black, green & white) 1/4 cup butter 2 tablespoons brandy 2 tablespoons sherry (the drinking kind) 1/4 cup whipping cream 1 cup demi-glaze  (recipe below)   Demi-Glaze:  (Prepare this ahead. It is best if it sits overnight in the refrigerator) 3 cups Espagnole Sauce 11/2 cups beef stock or consume 1/4 cup sherry (taste it first to make sure it is the drinking variety)   Combine the Espagnole Sauce with the beef stock in a saucepan and simmer until reduced to 1/3 the original volume.    Wisk in Sherry until fully blended.  Use as is or cook over low heat for another 5 minutes to reduce volume.   Preparation: Trim fat from NY strip steaks Crush peppercorns (do not grind) Pat peppercorns into steaks   Melt butter in skillet (we like cast iron) over medium-high heat until it starts to bubble. Immediately add steaks, turn up heat and sauté until properly cooked.  (Medium-rare is recommended and never cook beyond medium or meat will be tough)  Remove steaks and keep covered and hot.   Add brandy to pan and carefully flame.  (If new at this keep a fire extinguisher handy and phone pre-dialed to 911 just incase.)  Hints:  If using a gas stove tip pan until mixture reaches edge and move edge over open flame.  If using an electric stove use a large base lighted wax candle or butane grill lighter to ignite the mixture.   Once the alcohol is burned and flame is out reduce heat to medium and whisk in Demi-Glaze, sherry and cream.  Blend well while heating thoroughly.  Pour over steaks and enjoy.

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