Bison Steak & Nectarine Salsa

Complimentary Recipe – Bison Steak & Nectarine Salsa
800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Bison Filets:
Four Custom Cut Bison Filets from Venison America (Tenderloin Steaks)

Marinade:
1 Scallion
¹/₄ Cup Hoisin Sauce
1¹/₂ Tablespoons Soy Sauce
1 Nectarine (ripe)
2 Teaspoons grated peeled fresh Ginger Root
1 Teaspoon Worcestershire Sauce
1 Tablespoon dark Brown Sugar
3 Tablespoons Olive oil
Salsa:
1 Large Nectarine (firm but ripe)
¹/₂ Green Bell Pepper
2 Medium Tomatoes
4 Scallions
2 Garlic cloves
1 Small fresh Chili pepper (Habanero if available)
2 Tablespoons fresh Limejuice
2 Teaspoons Sea Salt

Preparations:
Marinade:
Finely chop scallion and peeled nectarine. Place all ingredients in food processor or blender and mix lightly leaving some chunks of scallion and nectarine. (We like to thoroughly blend marinade ingredients to capture all the flavors of the ingredients.)

Place Bison Filets in a large sealable plastic bag and pour marinade over them. With bag sealed, squish the ingredients around to evenly coat the meat. Marinate steaks for 1 hour at room temperature (80 degrees F or less) or in refrigerator for 3 hours.
Salsa:
Finely chop nectarine, tomato and bell pepper removing all seeds. Thinly slice white and green parts of scallions. Peel & mince garlic cloves. Remove seeds, ribs and stem from chile pepper and finely chop. (Remember chilies are hot and can cause severe discomfort if rubbed in eye or other sensitive body areas………………use plastic gloves protect your hands) Stir together all ingredients in a glass bowl seasoning with fresh ground pepper and sea salt.
Cooking:
Remove Steaks from marinade and cook over medium-high heat grill. Discard marinade. Cook 3-4 minutes per side for a perfect medium-rare. (Rare – Red center and squishy to the touch; Medium Rare- Reddish-pink center and soft to the touch; Medium – Pink center and somewhat firm to the touch. Touch by pressing meat with flat of tongs or meat fork.)

Note: Do not cook beyond medium or meat will be very tough.

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