Gunpowder Bison will be back at Bethesda Central Farm Market the first Sunday of each month, starting on April 7th. Gunpowder’s meats are locally raised, hormone- and antibiotic-free and dry aged. You will be able to purchase the ground Bison that makes perfectly delicious burgers, and grill thick juicy steaks all summer long.
Indigenous to North America, millions of Bison were discovered in America in the 17th century by the French who called them “Le Boeufs” (oxen). Bison was not only a source of food, but was also used for making clothing and shelter. When the English arrived, they changed the name to Buffalo.
Today Bison meat is enjoyed worldwide in trendy restaurants and at home. Bison meat is lower in calories than beef, yet has more iron and protein. Its meat is naturally full of rich, beef-like flavor. It is the perfect meat if you are watching your diet. Did you know that Bison meat actually has less fat than a piece of skinless chicken and even some types of fish?!
There is a trick to cooking Bison though. Since Bison meat is much leaner – with less fat throughout – the meat cooks faster than beef, so it is important not to overcook it! Here is one recipe from Gunpowder using their Hanger Steak. Enjoy and Happy Eating!
Bison Peppered Hanger Steak from Gunpowder Bison Trading Company
- 2 Tbsp. black peppercorns
- 2 tsp. white peppercorns
- 2 tsp. dried green peppercorns
- 2 tsp. fennel seeds
- 1.5 – 2lb. Bison Hanger steak, trimmed & cut into 4
- 2 Tbsp. unsalted butter
- 2 Tbsp. vegetable oil
- 3 Tbsp. chopped shallots
- 1/2 cup beef broth
- 1/4 cup plus 2 tablespoons heavy cream
- 1/4 cup Cognac or brandy
- 2 tsp. Dijon mustard
In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper, crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet. Pat steaks dry and coat both sides with salt and peppercorn mixture.
In a 10 inch heavy skillet heat butter and oil over moderate heat until hot (but not smoking) and cook steaks for 2 to 3 minutes on each side for medium rare. Transfer to plates and cover to keep warm.
Pour any excess oil from skillet and add shallots and 1/2 cup of broth and deglaze pan. Add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats the back of spoon, about 1 minute. Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks.