Herb-Crusted Rack of Bison

Ingredients

Salt

to taste

Black pepper

to taste

Garlic

4 cloves, minced

Fresh thyme

2 tablespoons, chopped

Fresh rosemary

2 tablespoons, chopped

Olive oil

2 tablespoons

Rack of bison

1 (about 2-3 pounds)

Red wine (for sauce)

1 cup

Beef stock (for sauce)

1 cup

Butter (for sauce)

2 tablespoons

Instructions

1. Preheat the oven to 425°F (220°C).
2. Season the rack of bison generously with salt and black pepper on all sides.
3. In an oven-safe skillet, heat the olive oil over high heat until shimmering.
4. Sear the rack of bison on all sides until browned, about 2 minutes per side. This step locks in the flavors and juices.
5. Add the minced garlic, chopped rosemary, and thyme to the skillet, stirring to combine and infuse the oil with flavor.
6. Transfer the skillet to the preheated oven and roast for 25-30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust time based on desired doneness.
7. Remove the skillet from the oven and let the rack of bison rest for 10 minutes before slicing. This allows the juices to redistribute for a more tender bite.
8. While the meat rests, prepare the sauce: In the same skillet, add red wine and beef stock, scraping up any browned bits from the pan. Bring to a boil and reduce to a simmer for about 5-7 minutes.
9. Finish the sauce by whisking in the butter until melted and smooth.
10. Slice the rack of bison into individual chops and serve with the red wine reduction drizzled over the top.