Here's a nice twist to old fashioned 'meat and potoates' that I really enjoy making. The potatoes Dijon is another recipe from my book except the Bison is new addition. I found it really made the plate pop and it's fun and easy to make. Good quality Bison has a nice strong gamey flavour that isn't off putting and goes well with the potatoes.
3-4 tablespoons of olive oil
1/2 lb Bison steaks
1 tablespoon of butter
salt and pepper to taste
2 pounds baby purple potatoes, haled
3 red onions, diced
4 tablespoons of mayonnaise
2 yellow peppers, finely diced
1/2 pounds turkey bacon, chpped
3 tablespoons of Dijon mustard
4 tablespoons fresh basil, chopped
Add the potatoes to a pot of salted water and cook for 10-15 minutes.
Add the bacon to a pan and allow to cool a bit. Keep the drippings and set aside. Crumble the bacon and add the onion, peppers, mustard and mayonnaise to the bacon.
Meanwhile heat the olive oil in a pan and add the butter. When the pan and the oil is hot, add the bison to sear. Cook from 4 to 7 minutes a side until done in the middle. Spoon the butter/oil mixture over the bison to baste. Tilt the pan if necessary but be careful. When the bison is cooked, remove to a plate and allow to rest for a five minutes.
Add the hot potatoes to the cold mix and stir with turkey bacon drippings. Add basil immediately before serving.