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    Bison Salisbury Steak with Cabernet Caramelized Onions, Wild Mushrooms and Baby Arugula Recipe

    (serves 4)

    1 lb ground bison (buffalo)
    2 large eggs
    ½ cup bread crumbs
    ¼ cup wheat germ
    ¼ cup chopped fresh herbs (combo of parsley & oregano)
    2 tbs chopped shallots
    1 tsp kosher salt
    2 tbs olive oil
    3 cups sliced red onions
    1 tbs garlic, minced
    2 cups oyster mushrooms, pulled apart
    1 cup Cabernet Sauvignon (or beef broth/stock if non-alcoholic is desired)
    ½ cup low fat beef stock
    2 cups baby arugula


    1. Combine the bison, eggs, bread crumbs, herbs and shallots, in a large bowl. Season with salt and pepper.
    2. Mix the meat mixture very well then form into four even sized meatballs; flatten the meatballs into football shapes.
    3. Heat 1 tablespoon of olive oil in heavy bottomed skillet over medium heat.
    4. Add the bison steaks to the pan and cook for 6-7 minutes, on one side, then turn the steaks over and cook another 4-5 minutes.
    5. Remove the steaks from the pan and keep warm.
    6. Place the pan back on the stove then add the remaining olive oil.
    7. Add the onions, garlic and mushrooms to the pan, sprinkling with salt and pepper then sauté until tender and golden brown, stirring often, about 10 minutes.
    8. Add the wine to the onion and mushroom mix and cook, stirring occasionally, until liquid is reduced and absorbed, about 6-10 minutes.
    9. Add the beef stock then reduce by about half. Season as needed with salt and pepper.
    10. Reduce the heat to low, add the steaks back to the pan with the reduced sauce, cover the pan with a lid, and simmer for approx five (5) minutes.
    11. Remove the steaks from the pan and put onto plates. Add the arugula to the mushrooms and just wilt. Mound on top of steak with sauce.

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