Skewers Of Bison With Peanut Sauce

Recipe Ingredients

		Skewer and Marinade
1 1/2 lbs	681g / 24oz	Bison top round - sliced long thin
		Against grain strips 1/8" x 1" x 5"
2 oz	56g	Pineapple - chopped fine
1		Garlic clove - minced
2 oz	56g	Sherry
2 oz	56g	Soy sauce
3 oz	85g	Oyster sauce
1		Scallion whites - minced
1 oz	28g	Peanut oil
18		Skewers (long)
		Peanut Sauce
1 oz	28g	Peanut oil
1		Garlic clove - minced
2 oz	56g	White wine
2 tablespoons	30ml	Peanut butter
		Salt - to taste
2 oz	56g	Minced onion
1/8 teaspoon	0.6ml	Cayenne pepper
10 oz	284g	Brown sauce
		(strong, light viscosity)
1/4 teaspoon	1.3ml	Coarsely-ground black pepper
2 oz	56g	Peanuts - chopped
		Ginger Scallion Rice
1		Butter
1 cup	160g / 5.6oz	Rice (Uncle Ben's)
1		Salt
1		Finely-minced ginger
2		Minced onions
2 cups	474ml	Chicken stock
1		Peanut oil
2		Scallions - sliced very thin
		On the bias

Recipe Instructions

Meat sauce and marinade: Combine the pineapple juice, garlic, sherry, soy and oyster sauces and mix with the strips of bison; marinate 6 hours. Toss the meat with the peanut oil and thread on skewers in an accordion or zig zag fashion. Broil or quickly saute the skewers (keep medium-rare) Set the skewers on a portion of rice, napper with peanut sauce and sprinkle with chopped peanuts.

For the peanut sauce: Saute the onion, garlic and cayenne pepper in the peanut oil until the onions are translucent. Add the wine and reduce by 1/2. Add the brown sauce, peanut butter and pepper and simmer 15 minutes, season.

For the ginger scallion rice: Saute the onions in butter until translucent, add the rice and stir until the rice is coated with fat. Add the stock and salt and bring to a boil, cover and bake at 350 degrees for 18 to 20 minutes. When rice has absorbed all the liquid, fluff with a fork. Saute the ginger and scallions in the peanut oil and stir into the rice.

This recipe yields 6 servings.

Source:
Whitefeather Farm - Downloaded from - http://www.technomania.com/whitefeather

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.