Bison with Raspberry-Balsamic Glaze With “Confetti” Hash

Ingredients

​The Main Protein
​3 lbs Bison Steaks (5 portions)
​Rub: Salt, Black Pepper, Dried Rosemary
​Butter (for basting)
​Side Dish (“Confetti Hash”)
​12 oz Green Beans (chopped 1″)
​2 King Trumpet Mushrooms (diced)
​10 Slices Bacon (chopped raw)
​2 Cloves Garlic (minced)
​Note: Cooked in bacon fat for flavor ​Raspberry

Reduction
​1 cup Raspberries (fresh/frozen)
​1/4 cup Balsamic Vinegar
​1/2 cup Beef Bone Broth
​1 sprig Rosemary

​Instructions
​1. Prepare the Confetti Hash
​Place chopped bacon in a cold skillet, turn heat to medium-high, and cook until crispy.
​Remove bacon but leave the fat in the pan.
​Toss diced mushrooms into the fat and brown them.
​Add chopped green beans and garlic; sauté for 3–5 minutes until tender-crisp.
​Stir the bacon back in and set aside.
​2. Reverse Sear the Bison
​Season steaks heavily with salt, pepper, and rosemary.
​Place in the oven at 200^F for approximately 40 minutes, then remove.
​Heat a cast iron skillet until smoking hot.
​Sear steaks for 1 minute per side, adding butter and basting continuously to form a dark crust.
​3. Make the Raspberry Glaze
​Using the same skillet (with the browned butter and fond), add balsamic and broth to deglaze.
​Add raspberries and rosemary.
​Simmer for 5–6 minutes until thickened (the basting butter makes the sauce extra rich).
​4. Assembly
​Divide the Confetti Hash into 5 meal prep containers.
​Slice the Bison and place it next to the side dish.
​Pour the Raspberry Glaze over the meat.