Pan-Seared Bison with Red Wine Reduction
Pan-Seared Bison with Red Wine Reduction is a lean, flavorful main course featuring a bison steak cooked to a perfect sear and served with a rich, savory sauce made from reduced red wine, aromatics, and beef or bison stock. The dish highlights the natural, slightly sweet and earthy flavor of bison, a meat historically central to the diets and cultures of Indigenous peoples of the North American Great Plains.
🍽️ Nutrition at a glance
This dish is very high in protein and relatively low in carbohydrates and fat, especially compared to beef. It is an excellent source of iron, zinc, and B vitamins, particularly B12, and a typical serving contains approximately 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 42 g |
| Carbs | 4 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Iron | 4.5 mg |
| Zinc | 8.2 mg |
| Vitamin B12 | 5.0 mcg |
| Niacin (B3) | 10.5 mg |
| Phosphorus | 320 mg |
| Selenium | 45 mcg |
| Potassium | 480 mg |
| Vitamin B6 | 0.6 mg |
Per 1 bison steak (170 g) with 2 tablespoons (30 ml) sauce · estimated, varies by recipe
💡 What's interesting
Bison is a nutrient-dense, sustainable red meat that is lower in fat and calories than beef while being higher in omega-3 fatty acids. The use of a red wine reduction is a classic French culinary technique that adds depth and complexity, bridging North American ingredients with European cooking traditions.
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