This recipe comes from our good friend, Anne Draper. She and her husband, John, raise buffalo and elk on their Colorado ranch. One evening on the ranch, after we spent the afternoon finding, counting and tagging baby elk, Anne served this delicious dish, and my husband Robert and I both loved it. I have since made it several times, to rave reviews. You can purchase buffalo meat directly from them at bearmountainbison.com
Lemon Bison Scaloppini
- Yield: 4 1x
- 1 pound bison round steak
- 1 1/2 cups whole milk
- 1 large egg
- 3/4 cup Italian breadcrumbs (can also use plain)
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- juice from 1 lemon
- garlic salt to taste
- onion salt to taste
- chopped parsley to taste
- Cut bison into 1-by-4 inch pieces (doesn’t have to be exact). Pound meat to 1/2-inch thickness, place it in a shallow glass baking dish (7×11-inch works well), and cover with the milk. Cover the dish, refrigerate and soak meat for at least 30 minutes or up to 2 hours.
- Preheat oven to 325 degrees.
- Whisk egg in a shallow bowl. Put breadcrumbs in another shallow bowl. Drain bison and dip each piece first in the egg, then in the breadcrumbs. Place on a plate and refrigerate for 15 minutes (to allow the breadcrumbs to set).
- Melt two tablespoons butter and the olive oil in a large nonstick skillet over medium-high heat. Brown meat on both sides, making sure not to overcook – about 1 to 2 minutes per side.
- Melt remaining two tablespoons butter and place in a 9×12-inch baking dish, coating the bottom of the pan evenly. Place the browned bison in the pan. Sprinkle with the lemon juice, garlic salt, onion salt and parsley. Cover and bake for 20 minutes. Season with salt and pepper and serve immediately.