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Grilled Bison Skewers with Berry Glaze Print Email


1 lb bison cut into one-inch cubes
2 TBS olive oil
2 cloves garlic, crushed
1 TBS balsamic vinegar
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary, chopped
2 tsp cracked pepper
1 cup blackberries, currants, or raspberries
1 TBS sugar
1 tsp lemon juice
1/4 cup red wine
salt and fresh-ground pepper to taste

In a glass bowl whisk together the oil, garlic, vinegar, peppercorns and herbs. Add the bison, stir to coat and marinate in the refrigerator over night.

In a small sauce pan mix together the berries, sugar, lemon juice and wine. Bring to a boil, reduce the heat and simmer until the sauce becomes thick. Remove from heat and pour through a fine mesh strainer. Use the back of a tablespoon or small ladle to press through as much of the berry flesh as possible. (note: a great berry preserves melted with vermouth could also work in a pinch, using preserves will make the sauce sweeter)

Preheat the barbecue to 400 F. Thread the bison onto the skewers and season with salt and pepper. Grill on barbecue to medium rare (or desired doneness) basting occasionally with remaining marinade. Drizzle berry sauce over top and serve. -Serves 4 as an appetizer, 2 as a main dish.

Phil Joy
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