Blue Canyon Kitchen & Tavern
Brandt Evans Co-Owner / Executive Chef

• 8-10 ounce bison strip steak
• 4 medium red onions
• 1 1/2 cups sugar
• 2 tablespoons red curry paste
• 1 can of unsweetened coconut milk
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh rosemary

Spicy Red Onion Marmalade
In a sauce pot add olive oil and sauté onions and garlic till translucent. Add sugar and coconut milk and curry paste (if you do not like spicy food then do not add curry paste or cut in by half) and whisk until paste is dissolved. Reduce until you have a thick glaze consistency. Fold in fresh chopped rosemary. Place steak on plate and top with the Red Onion Marmalade and serve.

Chef's tip: If you like to cook and have some great beef recipes, don't be afraid to substitute bison in place of the beef. Bison will work well in any application. Bison is a great piece of meat. It does not shrink, and it is "meatier", with great meat flavor. It is definitely a meat that you shouldn't be afraid to cook. To truly appreciate the wonderful flavor that bison offers, only use salt and pepper when seasoning your bison.

It's important to remember that bison has a very low fat content. Just remember, don't overcook it. Overcooking it will cause the bison to become a very dry piece of meat. I typically recommend that bison be cooked to medium rare or medium.