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Sumac-Dusted Bison with Chanterelle Sauce and Beets

Photo: Anna Williams
Yield 8 servings (serving size: 6 beet halves, 1 bison steak, and about 2 tablespoons sauce)
Lean, tender, and mild, bison steaks—sometimes labeled buffalo—pair well with the earthy sauce. Find bison steaks at some gourmet grocers and specialty markets, or online at or Look for sumac—a tart, almost lemony spice—at gourmet grocers and Middle Eastern markets.


  • Beets:
  • 24 baby beets (about 3 pounds)
  • 1/4 cup water
  • 1/2 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Bison:
  • 8 (4-ounce) bison tenderloin steaks (about 3/4 inch thick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil, divided
  • 1 tablespoon ground sumac
  • Sauce:
  • 2 teaspoons canola oil
  • 2 cups sliced fresh chanterelle mushrooms
  • 1 tablespoon minced shallots
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 small garlic clove, minced
  • 1 tablespoon tomato paste
  • 2 cups fat-free, less-sodium beef broth
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon bourbon
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon all-purpose flour
  • 2 teaspoons water
  • 1 tablespoon chilled butter, cut into small pieces

Nutrition Information

  • calories 274
  • fat 8.7 g
  • satfat 2.1 g
  • monofat 4.1 g
  • polyfat 1.7 g
  • protein 28.5 g
  • carbohydrate 19.1 g
  • fiber 1.7 g
  • cholesterol 74 mg
  • iron 4.7 mg
  • sodium 564 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare beets, leave root and 1-inch stem on beets; scrub with a brush. Place in a 13 x 9–inch baking dish; add 1/4 cup water. Cover and bake at 350° for 45 minutes or until tender. Drain; cool slightly. Trim off roots; rub off skins. Cut each beet in half lengthwise; place in a bowl. Drizzle with olive oil; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper, tossing gently to coat.

  3. To prepare bison, sprinkle both sides of bison with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of bison to pan; cook 2 minutes on each side or until browned. Repeat procedure with remaining bison and 1 tablespoon oil. Place bison on a broiler pan; sprinkle with sumac. Bake at 350° for 8 minutes or until desired degree of doneness.

  4. To prepare sauce, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper, and garlic; sauté for 4 minutes or until tender. Add tomato paste; cook 1 minute, stirring frequently. Add broth, parsley, bourbon, and thyme; bring to a boil. Reduce heat; simmer for 5 minutes. Combine flour and 2 teaspoons water; add flour mixture to mushroom mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat. Gradually add butter to mushroom mixture, stirring until butter melts. Serve sauce with bison and beets.

Blackberry Farm, Walland, Tennessee