For the love of Texas Bison & Wine – December 2015

For the love of Texas Bison and Texas Wine

by Dan Humphries ~ Bull Dancer Bison Ranch – Dec 2015

As a bison rancher that sells grass fed bison meat and also products in the wine industry I just want to share the excitement in the Texas Wine industry about the paring of Texas Bison Meat and Texas Wines.  I have worked with many Texas Wineries in supplying bison meat with wine parings for special events.  I now am excited to share with Bison Ranchers some of the Texas Wines recommended with your favorite Bison Meat recipes.

Wine paring recommendations for the Bison Tenderloin Roast recipe below from the National Bison Association Food insert from the July 2016 Bison World magazine is from the Kiepersol Winery in Tyler, TX.

 Marnelle Durrett, Proprietor & Wine Maker says their 2009 Merlot will pair beautifully with this recipe and is readily available across Texas or from their website. This wine has won many awards including Double Gold in an International Wine Competition!

Dinner plate from DH articleTexas Wine

















Tenderloin Roast Steak Ingredients: 4-pound bison tenderloin, silver skin trimmed and trim ends if they tapper to make the diameter more even. 2 tablespoons olive oil 1/2 tablespoon salt 1/2 tablespoon freshly ground black pepper 1/2 cup unsalted butter, room temperature 2 cloves garlic, finely chopped or crushed 1 tablespoon each fresh rosemary & thyme leaves, finely chopped Butcher’s twine, as needed

Directions: • Heat the oven to 400°F rack middle. • Heat a large cast iron skillet over high heat with 2 tablespoons olive oil until just starting to smoke. Place the bison in the pan and sear, turning occasionally, until golden brown all over. Transfer to a 13” by 9” baking dish and set aside. • Make the butter spread by mixing butter, garlic, rosemary, thyme, salt and pepper in a medium bowl and smash with a rubber spatula until evenly combined. Using your hands, rub the butter mixture over the tenderloin and place in a roasting pan with a rack. • Roast until the thickest part of the bison is 120°F to 125°F for rare or 125°F to 135°F for medium rare, 25 to 35 minutes. • Transfer the bison to a cutting board. Tent it loosely with foil. Let it rest for 15-20 minutes before slicing to serve.