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Sumac-Dusted Bison with Chanterelle Sauce and Beets Recipe

Sumac-Dusted Bison with Chanterelle Sauce and Beets Recipe

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Sumac-Dusted Bison with Chanterelle Sauce and Beets

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Ingredients

Count

Nutrition

171

Calories

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Ingredients:

Serving

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

Directions:

Preheat oven to 350°.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	170.77 Kcal (715 kJ)
Calories from fat	58.74 Kcal
		% Daily Value*
Total Fat	6.53g	10%
Cholesterol	3.82mg	1%
Sodium	511.48mg	21%
Potassium	781.78mg	17%
Total Carbs	20.44g	7%
Sugars	13.66g	55%
Dietary Fiber	5.86g	23%
Protein	9.77g	20%
Vitamin C	10.6mg	18%
Iron	3.5mg	19%
Calcium	78.4mg	8%

Amount Per 100 g
Calories	63.72 Kcal (267 kJ)
Calories from fat	21.92 Kcal
		% Daily Value*
Total Fat	2.44g	10%
Cholesterol	1.42mg	1%
Sodium	190.84mg	21%
Potassium	291.7mg	17%
Total Carbs	7.63g	7%
Sugars	5.1g	55%
Dietary Fiber	2.19g	23%
Protein	3.64g	20%
Vitamin C	3.9mg	18%
Iron	1.3mg	19%
Calcium	29.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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