Bison Scaloppine

We received a coupon in the mail the other day from our local grocery store for 15% off the total order. I’d been eying up the bison flank steak ever since we moved to our new area, and with this discount in hand, it was time to go for it! After bringing home the bison meat, there were so many decisions to make! Should we grill? Should we use a meat tenderizer to flatten and stuff? The options were wide open! In the end, we decided to pan fry it in butter and build a rich and creamy sauce for it, which worked out nicely!

We served this with over Italian bread that we had soaked in the sauce, but next time, we plan to serve it over mashed potatoes since we think that would be even better. We also paired this with a sauteed vegetable medley consisting of yellow squash, tomato, and spinach.

Time: 25 Minutes


  • Bison Flank Steak
  • All Purpose Flour
  • 1/4 Cup Red Wine (Make sure you pick something that isn’t high in tannins…we went with a Pinot Noir)
  • 1/4 Cup Beef Stock
  • A few tablespoons of Heavy Cream
  • Black Pepper
  • Optional: Diced Onion or Leek


  • Give your bison steaks a little salt sprinkle on both sides, and coat with flour.
  • Melt some butter in a pan, and then add your bison steaks (and diced onion/leek if using). Cook for about 3 minutes, flip, and cook for another 3 mins. Remove from the pan, and set aside to make your sauce.
  • Pour your wine and beef stock into your pan to deglaze, and bring to a simmer.
  • Add in some black pepper, and allow your wine/stock to cook down a little.
  • After a few minutes, whisk in your cream, and bring back to a low simmer.
  • Place your bison steaks back in the pan, and let them heat back up in the sauce. Flip after a few minutes, and when the bison is nicely coated, and the sauce has thickened, you’re done!
  • Plate, devour, and enjoy!

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