Recipe by Michael Hunter
Michael Hunter, renowned wild game chef, visited the Mossy Oak camp for a few days and prepared some of his favorite meals using meat from our Gamekeeper Butchery. Among those was this bison tomahawk recipe cooked on the grill or over an open fire. It's safe to say that it's one of our favorite meals now, too.
Here's how to cook his delicious recipe.
Michael Hunter's Bison Tomahawk Recipe
Ingredients:
Bison:
Bison Rib Roast
Kosher Salt
Pepper
Olive Oil
Chanterelle Mushroom Risotto:
Chanterelle Mushrooms
White Wine
Onions
Olive Oil
White Rice
Butter
Chicken Stock
Chimchurri Sauce
Jalapeno Peppers
Garlic
Cilantro
Parsley
Lemon
Olive Oil
Directions:
Bison
1. French the ribeye bones.
2. Cut into individual steaks.
3. Season with kosher salt, pepper, and a little olive oil.
4. Place steaks on the grill and flip after 3-4 minutes. Cook to desired doneness.
5. Make sure the steaks have rested for 10 minutes before you slice into thin slices.
Mushroom Risotto
1. Add chopped onions and white rice to pan and toast on the grill. After a few minutes, add the Chantelle mushrooms.
2. Once the chanterelles have cooked down--about five minutes--add butter, salt, and white wine.
3. Add chicken stock into the risotto once the white wine has cooked down, about five minutes or so.
4. When the rice is finished cooking in the risotto, add a generous amount of parmesan cheese and butter.
Chimchurri Sauce
1. Add finely chopped garlic from 4 or so cloves and 4 chopped jalapanenos, chopped parsley, juice of 4 lemons, salt, and a good bit of olive oil to a bowl and mix well.
Serve the sliced bison on top of the mushroom risotto and pour the chimchurri sauce on top. Enjoy your wild game meal!
For more of wild game chef Michael Hunter's recipes, get his Hunter Chef cookbook available for $39.99.
To access bison ribeyes like the ones featured in this recipe, visit our own wild game butchery at Gamekeeper Butchery.
