Bison Steak with Corn Cake and Corn on the Cob




Rating: 3.58 / 5.00 (106 Votes)


Total time: 30 min

Servings: 4.0 (servings)

For the bison steaks:







For the corn cakes:











For the corn on the cob:



Instructions:

For the bison steak with corn cakes and corn on the cob, first lightly salt the steaks, grill directly on a gas or charcoal grill at 250 °C for approx. 3 minutes per side, pepper, top with finely chopped rosemary and a piece of butter and continue to grill indirectly for 4-6 minutes until a core temperature of 56 °C is reached.

For the corn cakes, place a pot or pan on the side grill and heat some oil in it. Mix corn kernels, spices and young onions, stir milk and flour into a smooth batter, add corn mixture and stir well. Using a spoon, place small cakes in the hot oil and fry out, about 40-50 seconds per side. Be careful not to let the oil get too hot! Remove the cakes and let them drain on the grill.

Lightly rub the precooked corn on the cob with butter, salt and grill on the grill all around to a nice color, then add more butter if necessary.

Arrange the bison steak with corn cakes and corn on the cob and serve.

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