Bison Tenderloin with Huckleberry Sauce
Bison Recipe
1Setup & Prepare
About This Recipe
Pan-seared bison tenderloin stays perfectly tender while sweet-tart huckleberry sauce adds bright contrast. This refined dish showcases bison at its finest.
Cultural Context
This elegant preparation pairs premium bison cut with wild huckleberries, honoring both indigenous protein and foraged fruit. The combination represents modern interpretation of traditional Plains and mountain flavors.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Remove tenderloin from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper.
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Searing: Heat 1 tablespoon butter and oil in large skillet over medium-high heat. Sear tenderloin on all sides until deep brown, about 8 minutes total.
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Oven Finish: Transfer to 400°F oven and roast 10-15 minutes until internal temperature reaches 130°F for medium-rare.
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Resting: Transfer to cutting board, tent with foil, and rest 10 minutes.
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Sauce: In same pan, add shallots and cook 1 minute. Add port and reduce by half.
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Building Sauce: Add stock, huckleberries, honey, vinegar, and thyme. Simmer 5 minutes until berries burst and sauce thickens.
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Finishing: Remove from heat and whisk in remaining butter. Season with salt and pepper.
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Service: Slice tenderloin into medallions. Serve with huckleberry sauce.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook tenderloin - medium-rare is perfect
- Substitute blueberries if huckleberries unavailable
- Rest meat properly before slicing
- Sauce can be made ahead and reheated
Wine Pairing
Oregon Pinot Noir complements both bison and huckleberries beautifully.
Nutrition Facts
Per serving: 480 calories, 52g protein, 22g fat, 16g carbohydrates. High in protein and antioxidants.
