A Fall Bison Dinner

 

I love September and the cooler temperatures and everyone is getting their fall decorations ready to celebrate the Harvest Season. I love to decorate my house in the warm colors of fall. I also like to prepare a special meal for my family to welcome the season.

I had a great opportunity with The Bison Council by being part of the Allrecipes Allstar Ambassador Program, because The Bison Council is our sponsor for this month. So I started to research about Bison and checking out methods and recipes to prepare it.  I went to The Bison Council where I learned a lot about cooking Bison. I thought you might like to know that Bison has half the calories than Beef.  Plus, it has more flavor than red meat. It also cooks quicker than beef and usually cooks at a lower temperature. Here is a chart from their website that shows some of the nutritional benefits of Bison.

 

 

 

 So I thought a Bison Tenderloin with Cherry-Onion Chutney would make a perfect fall meal.  Now, I did alter the recipe  a little bit as the cooking times seemed a bit wrong. I also added a touch of Chili powder and cumin to the rub. ( I like to spice things up a little, as you know) This is my grilled version of the recipe on Allrecipes.com.

Bison Tenderloin with Cherry-Onion Chutney

 

A 3-pound bison tenderloin roast

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon dried thyme

1/2 teaspoon coarsely ground black pepper

 1/2 teaspoon cumin

 1/2 teaspoon chili powder

1 tablespoon olive oil

1 1/2 cups chopped onion

3/4 cup packed brown sugar

1/4 cup balsamic vinegar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Dash cayenne pepper

3 cups frozen tart red pitted cherries

1 medium pear, cored and chopped

Salt and black pepper

Bison Tenderloin

1. Preheat grill on high till hot enough to sear.  Leaving an area for indirect heat. . Brush the 1 tablespoon oil over bison tenderloin roast. For the rub, stir together salt, thyme, cumin, chili powder and coarsely ground black pepper in a small bowl. Spread this mixture evenly over the tenderloin and rub it in.
2. Place bison tenderloin on the hot part of the grill to sear it on all sides. Once seared move the tenderloin to the indirect heat and reduce heat to about 300 F. for about 40 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
3. Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let rest for 15 minutes. Temperature  should be 145 degrees F to 160 degrees F after resting.
4. Slice bison tenderloin across the grain and serve with Cherry-Onion Chutney.

Cherry-Onion Chutney

1. Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.

 

 I will definitely do this again. It's great for company or a special occasion. This was amazing, tender and flavorful. I served it with some roasted asparagus and the Ultimate Twice Baked Potato.

#Bison , #BisonCouncil

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on My Sweet-n-Spicy Journey. The reviews, content and opinions expressed in this blog are purely the sole opinions of Janet Henderson-My Sweet-n-Spicy Journey