4 bison steaks
1/4 cup finely chopped fresh rosemary and thyme.
2 garlic cloves minced
1/8 cup olive oil
dash of salt to taste
Mix the fresh herbs, garlic, salt and pepper with the olive oil
Coat the mixture on the four bison steaks
Let sit for at least an hour, preferably overnight to marinade
Take steaks out of the refrigerator 30-40 minutes before cooking
Grill 3-4 minutes per side
Use a meat thermometer to see if the temperature is to about 142.
Flip steaks every two minutes if you need further cooking
Make sure you don’t over cook bison, it will get very tough.
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Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
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