No hormones, no additives and grass fed bison is what we just added to the freezer this weekend.
I have to say that this was one of my all time top 3 amazing adventures that we have ever been on. I was so nervous the month prior to us leaving for this bison hunt not knowing what to expect. I went through 3 boxes of ammo just to ensure that I was on target and well sighted in with the rifle prior to us leaving northern Nevada headed for Wyoming.
All I could think about was what if I miss my shot… because you can always miss… right?
The bison that I shot was a mature 5 year old that had spent his time enjoying himself and doing what he was raised to do. He did his job and will be forever remembered and enjoyed by us, our family and our friends. He weighed in at 2000lbs and provided us with enough meat to sustain us for years to come.
I have to say Thank you to Durham Ranch for their amazing hospitality and a truly memorable experience. They have an amazing family history and are dedicated to the sustainability of the bison. We hope to be back! If you don’t have access to bison meat at your local grocery store or butcher, you can contact Sierra Meat & Seafood for more information. Tell them you heard about them from Kristy at Nevada Foodies Wild Game Website!
Once we got home and unpacked, I was able to clean up the bison tenderloins. Each tenderloin was roughly 2 feet in length so what better way to start adding to my newest category on the website, then to start with tender tenderloin steaks lightly breaded, fried and then baked with mushrooms and mushroom gravy. I served this with a fresh spinach salad, but it would also be amazing served with steamed rice, noodles or mashed potatoes.
- 4 – 1 inch thick bison tenderloin steaks
- 8oz mushrooms, sliced
- 10 1/2 oz mushroom soup
- 1 cup water
- 4 tablespoons unsalted butter, divided
- 1 teaspoon sage, roughly chopped
- 1/3 cup sifted flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
Heat oven to 350 degrees.
Dry and pound out bison tenderloin steaks. Mix flour, nutmeg and salt together. Lightly coat steaks with flour mixture and set aside.
Heat a 12in cast iron skillet or oven proof skillet over medium heat. Add 2 tablespoons butter, sliced mushrooms, garlic and sage. Saute until mushrooms begin to brown about 10 minutes. Remove mushrooms. Melt remaining butter and brown tenderloin steaks on both sides about 5 minutes per side. Remove from heat.
Mix together mushroom soup and 1 cup of water (you can substitute water with beef or vegetable broth). Pour soup over steaks and spoon the mushrooms on the top.
Bake uncovered for 45 minutes or until tender and golden. Remove and let rest for 10 minutes. Serve and enjoy!