A very tasty seasonal wild game entree!
American bison is commonly known as buffalo. The flavor of buffalo is a little bit stronger than beef and not quite as strong as venison. Buffalo are raised on free range ranches, so the meat is organic and very lean. One of the few cuts of buffalo meat that has some fat content is in the rib section. Buffalo rib or ribeye steaks have a classic thin layer of fat around the outside of the steak and a streak of fat around the eye of the rib steak. Fat adds flavor and it keeps the buffalo meat very tender. Small amounts of fat are part of a healthy diet and buffalo fat is organic drug free animal fat. For a buffalo ribeye steak, it pays to "chew the fat!" Bluefoot mushrooms are native to North America and they are a very rare species of mushroom. Bluefoot mushrooms grow in the forests of the northwest when morning fogs return at the end of summer. Bluefoot mushrooms have a magical look when seen in the wild. Hues of white, yellow, gold, blue and purple are the colors of wild bluefoot mushrooms. The official name of bluefoot mushrooms is Psilocybe caerulipes. Bluefoot mushrooms contain trace amounts of psilocybin and psilocin, so they are a mildly hallucinogenic mushroom. Only a large portion of bluefoot mushrooms will produce visual hallucinogenic effects. A small handful portion of bluefoot mushrooms, like the portion in this recipe, results is a very nice comfortable good feeling with an increase of clarity. Witnessing interesting natural occurrences and an appreciation of nature is a basic part of the good feeling from bluefoot mushrooms. Even if the natural occurrence happens to be nature coming to pay a visit! After finishing my buffalo steak dinner with bluefoot mushrooms, I had a nice state of mind for creative writing at this food blog, so I started typing away. A couple of desert crickets got into my home and started jumping around all over the place and they were having fun making noise. For a quiet evening of writing, a little bit of entertainment like that was kind of fun to see! Native Americans include medicinal plants in their diet and many times it is not just for the medicinal value. Many beneficial medicinal plants really do taste good! I have posted recipes that include common western medicinal plants in this blog and a recipe with tasty damiana was posted recently. Bluefoot mushrooms have a very deep rich forest mushroom flavor that is actually better tasting than cepes, porcini or black chanterelles. Because of the combination of trace amounts of psilocybin and psilocin and the great flavor, when chewing on bluefoot mushrooms, an unstoppable smile starts to happen. Bluefoot mushrooms are a mild Native American medicinal mushroom that have a superb flavor for accompanying wild game! Especially when they are cooked with onions! Bluefoot mushrooms are available in the wild and they are a seasonal item at fine gourmet food markets. I purchased 1 small handful of bluefoot mushrooms and the buffalo steak at a gourmet food market in Las Vegas. Bluefoot mushrooms sell for about $39 a pound. A small handful does not cost that much and that is all that is needed for accompanying a buffalo steak. Classically in French cooking, emulsion sauces are served with grilled meats. Many French wild game sauces, like poivrade are made with vinegar. Wild game sauces are designed to tame the flavor of wild game meat. A classic dijon vinaegrette with Chinese garlic chives was my choice for an accompanying emulsion sauce with this grilled wild game buffalo steak entree. The vineagrette was perfect for the buffalo steak and caramelized bluefoot mushroom onions!
Chinese Garlic Chive Vinaegrette: Place 1/2 tablespoon of dijon mustard in a small mixing bowl. Add 1/2 teaspoon of minced shallot. Add 2 tablespoons of thin sliced Chinese garlic chives. Add 1 1/2 tablespoons of rice vinegar or white wine vinegar. Add sea salt and white pepper. Stir the ingredients together and let the flavors meld for 2 minutes. Slowly add a very thin stream of 4 1/2 tablespoons of olive oil, while constantly whisking, to create a vinaegrette emulsion. The vinaegrette should be a full bodied emulsion and not a simple loose emulsion. Set the vinaegrette aside and stir it occasionally.
Bluefoot Mustroom Caramelized Onions: Heat a saute pan over medium/medium low heat. Add 3 pats of unsalted butter. Add 1/2 tablespoon of olive oil. Add 1/3 cup of julienne sliced onion. Saute the onions, till they start to show light brown highlights. Add 1 small handful of medium thick sliced bluefoot mushrooms. Saute till the mushrooms become brown and till the onions become caramelized with a brown color. Season with sea salt and black pepper. Keep the Bluefoot Mustroom Caramelized Onions warm on a stove top.
Grilled American Bison Rib Steak: Even though buffalo rib steak have a few thin streaks of fat, the meat must be cooked to less than a medium state of doneness or the lean meat will become tough. Rare to medium rare are good temperatures for a buffalo rib steak. Select a 1" thick American Bison (buffalo) rib steak that weighs 10 to 14 ounces. Lightly brush the steak with vegetable oil. Season the buffalo rib steak with crushed pink peppercorns and sea salt. (Gently press the crushed pink peppercorns onto the steak.) Place the buffalo steak over a char grill or cast iron grill that is set to a medium/medium high temperature. Grill the steak on both sides, till grill marks appear. Finish cooking the buffalo steak away from the flame on a char grill or under a broiler set to a low flame. The steak is finished when it is cooked less than a medium temperature. (120 degrees for rare to 135 degrees for bloodless medium.) Set the buffalo steak on a wire roasting rack to rest for 1 to 2 minutes.
American Bison Rib Steak with Bluefoot Mushroom Caramelized Onions and Garlic Chive Vinaegrette: Place the grilled American Bison steak on a plate. Garnish the plate with seasonal vegetables of your choice and an oven roasted fluted russet potato half. Place the Bluefoot Mushroom Caramelized Onion on top of the buffalo steak. Spoon the garlic chive vinaegrette around the front of the buffalo steak on the plate. Note: Oven roasted potato is perfect with this steak entree. Use a fluting tool to flute 1/2 of a trimmed russet potato to create a fancy fluted effect. Blanch the potato. Brush the potato with melted unsalted butter. Season the potato and then roast it in a 350 degree oven. This is a nice style of roasted potato! Blanched turned hybrid carrot halves and blanched pattypan squash halves were gently cooked in seasoned unsalted butter over a very low temperature. These are nice seasonal vegetable choices.
Needles to say, this buffalo steak entree tastes great! It is a combination of old pre colombian style food and modern American French style food. Keep in mind that the bluefoot mushroom portion should be kept to a small level. They should be used tastefully for flavor and warm comfort in a recipe like this. If treated respectfully, bluefoot mushrooms may become more commonly available! This was a very satisfying meal! Desert crickets do provide great musical entertainment too! Yum! ... Shawna
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