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Bison topped with Mushroom Bordelaise, Pan-seared Shrimp, and Cauliflower Purée

Updated: Dec 28, 2020

What did the buffalo say to his son when he went away to college?


Have you tried bison? It's more expensive because it's produced on a much smaller scale, but it's definitely worth it. It is a leaner, yet softer and tender meat that makes you wonder what else you've been missing out on in life. Trust me, you're going to want this melt-in-your-mouth bison topped with mushroom bordelaise asap.

I was at the grocery store and came across some bison. It comes in these small vacuum sealed packing, unlike normal steak. I've had it once before, but I recall it partying with my taste buds. So, I grabbed that to go along with some Cab that I planned on having and it was the perfect pairing. The shrimp was an added bonus and was just ultimately, a party in my mouth.



1 bison

1/4 cup red wine, plus 2-3 cups for drinking

Handful of shrimp, peeled n cleaned

3 tbsp Butter

1 shallot chopped finely

2 garlic cloves

1 cup spinach

1 pack mushrooms

3 bay leaves

1 tbsp Worcestershire

1 cup beef broth

Seasonings - follow your heart - but also listed below in the recipe

Parsley to top

1 whole garlic bulb

1 tbsp extra virgin olive oil

Cornstarch slurry:

1 tbsp cornstarch

2-3 tbsp water

Cauliflower purée:

1/2 head cauliflower

1/4 cup milk/heavy cream

1/2 stick butter


2 cast iron pans

1 small sauce pot

1 mixing spoon



Measuring cup


  1. Get your small pot and melt 1 tbsp butter. Cut garlic and shallots and cook in butter for a couple mins. Then add 2 tbsp butter and cook mushrooms and spinach and cook for 3 mins.

  2. Add beef broth, bay leaves, 1/4 cup wine, Worcestershire and simmer on high for 5 min then taste and season. (Salt, pepper, garlic powder, Italian seasoning, white pepper) Then reduce to medium low and let it simmer for 20 minutes then take out the bay leaves (cuz the bay always leaves 🥺)

  3. Then in a separate measuring cup add room temp water 2-3 tbsp. Add your 1 tbsp cornstarch and mix really well. Pour half of it into the pot and continue to simmer on low. Here is key to keep stirring it and keeping an eye on the consistency. If it's not thick enough after 5 minutes, pour the rest of the slurry. If it's too thick, add a tad bit of plain water. But it shouldn't be too thick! This sauce is going on top of the bison so we want a nice gravy like consistency. Once at desired insistency, remove from heat and let cool.

  4. Cut the top off of the Garlic head. Put down aluminum foil and garlic bulb then Drizzle with evoo and S&P and roast in oven for 30 min at 400.

  5. Cauliflower purée - boil some cauliflower for 15 min then put in food processor with some butter, heavy cream, and seasonings. (S&p, garlic powder, paprika, onion powder)

  6. Now shrimp time: peel and Devine those guys and season the crap out of em. ( I am a spice queen so I have a gajillion spices it’s not even funny) Let's see, I think I used:

  7. Salt, black pepper, coriander, cayenne, paprika, garlic powder, Old bay, and lemon pepper)

  8. Heat a cast iron pan with some olive oil and sear high heat on both sides for a couple minutes. Put aside.

  9. Season bison, (salt, pepper, garlic powder, parsley) cook on other cast iron pan with some evoo. Depends on how you like your meat but I like it medium rare sooo it only needed a couple minutes to cook.

  10. Put the cauliflower purée on the plate, then bison, and top with mushroom bordelaise and shrimp and roasted garlic bulb on the side.

I feel this recipe truly speaks for my cooking and came from my heart. It's one of my favorite one's so far, and showcases the different flavors I love. It's really me on a plate! ❤️

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