Bison Steak with Rosemary Prune Sauce & Roast Vegetable Salad

Bison steak, sizzling in the cast iron pan, napped with a delectable rosemary prune sauce and accompanied by a divine roast root vegetable salad, an absolutely delicious bison steak recipe.



2  8oz bone in Bison Steaks

2  tsp Savory Spice Store Great Plains Seasoning


1/2  cup Shallots, small dice

2  cloves Garlic, minced

2  Tbsp. Balsamic Vinegar

1/4  cup Red Wine Reduction

1  cup Bone Broth

1/2  cup Dried Prunes

2 tsp, Rosemary, finely chopped

1/2  stick Butter, cubed

Salt & fresh ground Pepper, to taste

Root Vegetables:
1  Acorn Squash, thickly sliced, seeded, skin on

1  small Butternut Squash, peeled and seeded, thickly sliced

1  Fennel bulb, sliced

1  Red Onion, Sliced

1  Red Bell Pepper, core removed, thickly sliced

1/4  cup Olive Oil

2  Tbsp. Balsamic Vinegar

1  Tbsp, Great Plains seasoning


8oz  Mixed Greens

1/4 cup Pumpkin Seeds, toasted


1/4  cup Balsamic Vinegar

1/2 cup Olive Oil

1  Tbsp. Dijon Mustard

2  Tbsp. Honey


Prepare the Root Vegetables:

Prepare the dressing:

Cook the Steaks:

To serve: