| Prep: 20 mins | Cook: 12 mins – 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 8g | 1g |
| sugars | fibre | protein | salt |
| 0g | 0g | 51g | 1.2g |
Why I Love Canadian Bacon-Wrapped Bison Steaks
If there were ever a dish that embodied the hearty comfort of Midwestern cuisine with an unexpected twist, it would be the delicious Canadian recipe, Bacon-Wrapped Bison Steaks. As soon as it starts sizzling on the grill, it commands the attention of everyone within earshot. And let me tell you, those who are lucky enough to take a whiff will want nothing more than to sit at your table.
A Tribute to Rustic Simplicity
Why do I love this recipe, you ask? The answer lies in its beautiful marriage of rustic simplicity and robust flavor. Farmhouse cooking is not about unnecessary frills but choosing quality ingredients and letting them shine. This dish stays true to that philosophy – bacon and bison, a combination of incredible flavor profile that melds together in a symphony of succulence, is anything but subtle.
Bedazzled by the culinary expertise of renowned chef Martin Picard, a pioneer of Canadian cuisine, I ventured into the realm of unconventional proteins and found my calling in bison. Bison meat is incredibly lean and packed with proteins, offering a healthier and beautifully flavored alternative to traditional beef. There’s something about the sweet, rich taste of bison that makes it a wonderful canvas to paint bold flavors on, prominent among them being the familiar pleasantly salty and wonderfully crispy bacon.
A Harmonious Dance of Flavors
Bamm – here comes the garlic, lightly sautéed in olive oil, bringing a hint of tang and aroma that transforms the steak. A sprinkle of Rosemary and Thyme gives it a refreshing earthiness, providing just the right balance to the richness of the meat. The optional drizzle of red wine takes the experience a notch higher, adding a touch of subtlety that aficionados of fine dining would instantly appreciate.
The Bacon-Wrapped Bison Steaks is not just a recipe- it’s a love letter to those who appreciate good, honest food made with care and passion. It’s a dish that you would not fail to find on the menu in cabins perched in the snowy landscapes of the Canadian Rockies or cozy dinner tables in Nebraska. Pair it with a side of buttery mashed potatoes or a classic Caesar salad, and you’ve got yourself a meal that will not only fill your tummy but also warm your soul.
So, if you happen to share my love for heartland cooking, I invite you to try the Bacon-Wrapped Bison Steaks—a dish as flavorful and hearty as its name. I assure you, every morsel will be an adventure!
What You’ll Need
- 6 Bison Steaks (about 8 ounces each)
- 12 strips of Bacon
- 3 cloves of Garlic (minced)
- 3 tablespoons of Olive Oil
- Salt and Pepper to taste
- 1.5 teaspoons of dried Rosemary
- 1.5 teaspoons of dried Thyme
- 6 tablespoons of Red Wine (optional)
Method
Step One
Begin by preheating your oven to 375 degrees Fahrenheit. While waiting for the oven to heat up, you can move onto preparing the bison steaks.
Step Two
Rub each steak with olive oil, then generously season with salt and pepper. After that, sprinkle the minced garlic, dried rosemary, and dried thyme evenly on each side.
Step Three
Lay 2 strips of bacon (each) flat on a surface, then place a seasoned steak on top. Wrap the bacon tightly around the steak, securing with toothpicks if needed. Repeat this process until all steaks are wrapped in bacon.
Step Four
Place a large oven-safe pan (such as a cast-iron skillet) on medium-high heat. Add the wrapped steaks into the pan, carefully searing all sides until the bacon has a nice crisp, usually about 2 to 3 minutes per side. Repeat this until all sides of each steak have been seared and browned.
Step Five
After all the steaks are browned, place the entire pan directly into the preheated oven. Cook for around 10 to 15 minutes, or until the steak reaches the desired level of doneness. For medium-rare, an internal temperature of 145°F is recommended.
Step Six
Once cooked, remove from the oven and let rest for around 10 minutes. This allows the juices to redistribute throughout the steak, making it juicier and more flavorful.
Step Seven (Optional)
While the steaks are resting, you can prepare a simple wine reduction sauce. In the same pan that was used for searing the steaks, pour in 6 tablespoons of red wine. Bring to a boil and continually scrape the bottom of the pan to incorporate any leftover flavor into the sauce. Allow the wine to reduce by half, then drizzle over the steaks before serving.
Step Eight
Remove the toothpicks from the steaks, if used, and serve hot. Enjoy your mouthwatering, bacon-wrapped bison steaks!
