A Fall Bison Dinner - Sweet-n-Spicy Journey Blog at Allrecipes.com - 311796

Sweet-n-Spicy Journey

A Fall Bison Dinner 
Sep. 29, 2013 9:30 am 

I love September and the cooler temperatures and everyone is getting their fall decorations ready to celebrate the Harvest Season. I love to decorate my house in the warm colors of fall. I also like to prepare a special meal for my family to welcome the season.
I had a great opportunity with The Bison Council by being part of the Allrecipes Allstar Ambassador Program, because The Bison Council is our sponsor for this month. So I started to research about Bison and checking out methods and recipes to prepare it.  I went to The Bison Council where I learned a lot about cooking Bison. I thought you might like to know that Bison has half the calories than Beef.  Plus, it has more flavor than red meat. It also cooks quicker than beef and usually cooks at a lower temperature. Here is a chart from their website that shows some of the nutritional benefits of Bison.

 So I thought a Bison Tenderloin with Cherry-Onion Chutney would make a perfect fall meal.  Now, I did alter the recipe  a little bit as the cooking times seemed a bit wrong. I also added a touch of Chili powder and cumin to the rub. ( I like to spice things up a little, as you know) This is my grilled version of the recipe on Allrecipes.com.
A 3-pound bison tenderloin roast
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon coarsely ground black pepper
  •  1/2 teaspoon cumin
  •  1/2 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 3/4 cup packed brown sugar
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Dash cayenne pepper
  • 3 cups frozen tart red pitted cherries
  • 1 medium pear, cored and chopped
  • Salt and black pepper

    Bison Tenderloin

    1. Preheat grill on high till hot enough to sear.  Leaving an area for indirect heat. . Brush the 1 tablespoon oil over bison tenderloin roast. For the rub, stir together salt, thyme, cumin, chili powder and coarsely ground black pepper in a small bowl. Spread this mixture evenly over the tenderloin and rub it in.
    2. Place bison tenderloin on the hot part of the grill to sear it on all sides. Once seared move the tenderloin to the indirect heat and reduce heat to about 300 F. for about 40 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
    3. Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let rest for 15 minutes. Temperature  should be 145 degrees F to 160 degrees F after resting.
    4. Slice bison tenderloin across the grain and serve with Cherry-Onion Chutney.

    Cherry-Onion Chutney

    1. Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.

     I will definitely do this again. It's great for company or a special occasion. This was amazing, tender and flavorful. I served it with some roasted asparagus and the Ultimate Twice Baked Potato.
    #Bison , #BisonCouncil
    I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.
    Products received from advertiser are only used for experienced-based reviews on My Sweet-n-Spicy Journey. The reviews, content and opinions expressed in this blog are purely the sole opinions of Janet Henderson-My Sweet-n-Spicy Journey 
    Click to Change your Profile Picture
    Janet Henderson

    Home Town
    Rockford, Illinois, USA
    Living In
    Plant City, Florida, USA

    Member Since
    Oct. 2008

    Cooking Level

    Cooking Interests
    Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet

    Gardening, Camping, Boating, Fishing, Photography, Reading Books, Painting/Drawing, Charity Work

    Subscribe Today!

    In Season

    Salsa from Mild to Wild
    Salsa from Mild to Wild

    Salsa is the fresh condiment you can make at home and put on everything.

    Healthy, Delicious Recipes
    Healthy, Delicious Recipes

    Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.

    Subscribe Today! Only $7.99
    Subscribe Today! Only $7.99

    Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

    About Me
    I am a wife, mother and grandmother. I really enjoy cooking, baking, grilling and trying new recipes. My husband and I love to travel and we are somewhat foodies. I like to try to recreate our favorite dishes from our travels or put a twist on recipes to suit my families taste. I like to add a little spice to our life and our food.
    My favorite things to cook
    Some of my favorite things that I like to cook are Italian, Seafood, Thai and Baja Style mexican food. I love to bake and I am learning to decorate my baked goods better. Still learning there.
    My favorite family cooking traditions
    My favorite family cooking tradition would be Thanksgiving. What I love about this holiday is the whole family is all together and my daughter helps me in the kitchen. Also, the decorations and the smells of a bounty of good food. Good times.
    My cooking tragedies
    I guess one of the cooking tragedies I remember the most is when I added way too much cayanne pepper to a chicken pot pie recipe that I was trying for the first time.(I do like to experiment) Wow, that was tough to eat. Even my husband, who loves spice could barely eat it. He did eat it although he was laughing and shaking his head the whole time. LOL... I will never live that one down.
    Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

    Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States