Slay to Gourmet: 3 Recipes from the Larder

Slay to Gourmet 41Grilled Bison Skewers with Shallot and Herb Butter


2 pounds bison, loin or sirloin work well
Grapeseed oil
Salt and pepper
Bamboo skewers
Compound Butter
1 pound unsalted butter
1 large shallot, minced
2 cloves garlic, minced
2 tablespoons red wine vinegar
2 tablespoons parsley, minced
Salt to taste


Soak the bamboo skewers in cold water for 30 minutes. While they are soaking, trim chunks of fat and connective tissue from the bison. Cut them into either a large dice or slices thick enough to run a skewer through.

Mix the shallot, garlic, and red wine vinegar in a bowl and let sit for one hour. Next, mix the butter ingredients in a food processor until well incorporated. Keep the butter at room temperature.

Have your grill pre-heated to a high temperature. Season the bison skewers with a little grapeseed oil, salt, and pepper. Place on the grill until they achieve some colors and are cooked medium rare, about a minute on either side.

Once they are cooked and still hot, brush some of the room temperature butter over them and let it melt onto the meat. Add an extra squeeze of lemon if needed.

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