- Season the bison meat all around with salt and pepper, fry in a pan with clarified butter until light brown on all sides.
- Meanwhile, mix cinnamon powder, cocoa powder and zest orange in a small bowl. Remove the fried bison meat from the pan, place it on a plate and dust it evenly on all sides with the seasoning.
- Wrap the back of the bison two or three times in cling film. Fold the ends well together and cook the bison meat pink in the oven at 80°C on a baking rack in the middle of the oven for approx. 30 to 45 minutes. The core temperature should be 58°C.
- Then remove the bison from the oven and let it stand at room temperature for 10 minutes. In the meantime, pluck off the thyme leaves. Chop the juniper seeds roughly. Place a coated pan on the stove, pour in the butter. Add thyme leaves, cranberries and chopped juniper seeds. At medium temperature, carefully let the butter froth.
- Remove the foil from the bison meat, gently dab the meat slightly with paper towels and add the bison meat to the foaming butter. Reduce the heat so that the butter froths at most slightly.
- Over and over again, pour the flavoured butter generously over the meat or turn the back in ththe butter two/three times. After approx. 3 to a maximum of 4 minutes, remove the bison meat from the pan, place it on a plate and let it rest for 1-2 minutes.
- Season the cranberry-thyme butter resulting from sautéing with a pinch of salt and black pepper and set the pan aside.
- To serve, cut the bison into 2-4 slices. Now drizzle the warm cranberry butter around the meat, add velvet thyme and chopped juniper cranberries around and over the meat.
Tip:
The best way to check the core temperature is with a digital meat thermometer.
The lentil puree recipe goes perfectly with bison sirloin.
