The flavors were very earthy and the sweetness of the cocoa and fig was balanced against the tartness of the pomegranate and coffee. I originally thought the sauce might seem like an afterthought, but it really brought everything together. It was also delicious on the potatoes that I served this with! There’s really not much more to say than that.
I originally wanted to use filet in this dish, but it was $20 a pound and I didn’t want to spend that much. Bison was half that price! If you haven’t tried it, bison is a great “intro” to game meats – the flavor isn’t very strong and its fairly easy to find in the grocery store. It’s also very lean and high in protein – each steak I used had only 2.5 grams of fat! Definitely a healthy option when it comes to red meat.
INGREDIENTS:
2 bison sirloin steaks
2 tsp cocoa powder
1 tsp instant espresso
4 fresh figs
1/2 tsp honey
8 ounces pomegranate juice
1 tsp brown sugar
2 tsp butter
METHOD:
1. Combine cocoa and espresso. Rub into steaks, coating both sides. Let sit for 10 minutes.
2. Meanwhile, heat oven to 400. Cut figs in half and drizzle with honey. Roast 5 minutes or until tender and bursting with juice. Remove from oven and set aside.
3. Combine juice and sugar in a saucepan. Bring to a boil, then reduce heat. Simmer for 20 minutes or until reduced by about 3/4. Remove from heat – the liquid will become thick and syrupy.
4. Melt butter in a skillet over medium heat. When butter begin to foam, add steaks. Cook 5-7 minutes on each side, or until cooked to medium rare.
5. Serve steaks and figs drizzled with pomegranate syrup.
Preparation time:10 minutes
Cooking time: 30 to 35 minutes
Serves 2.
