High Country Bison

BISON STEAK WITH BOURBON PEAR RELISH AND
BLUE CHEESE POTATO CAKE

2 bison steaks of your choice

Blue Cheese Potato Cake:
1 cup cold mash potatoes
1 Tablespoon panko bread crumbs, plus more for coating cake
¼ cup crumbled blue cheese
½ teaspoon chopped rosemary, optional
Salt and pepper to taste
Olive oil for frying

Bourbon Pear Relish:
1 large pear, cored and diced
¼ cup bourbon
1 Tablespoon light brown sugar
1 Tablespoon butter

Heat a large saute pan over medium high heat. Season steaks with salt and pepper on both sides and cook until desired doneness. Let rest.

Mix all ingredients for potato cake in medium bowl. Divide mixture in half and shape into 2 cakes. Chill in refrigerator for 30 minutes. Dredge the cakes in more panko crumbs. Heat oil in saute pan over medium high heat and cook until cakes are golden on both sides. Keep warm.

Heat a saucepan over medium high and add diced pears. Cook until lightly brown. Remove the pan from the heat and add bourbon, brown sugar and butter. Cook until pears are lightly glazed.

To serve, place blue cheese potato cake in center of plate. Slice bison steak on the diagonal and lay over cake. Mound the bourbon pear relish on top of steak spooning any remaining bourbon sauce. Garnish with a sprig of rosemary.