GRILLED CHILE-RUBBED BISON TENDERLOIN
This is for everyone who is looking for something different to put on the grill. Bison is becoming more and more popular in many areas of the country and is quite tender if cooked properly. Start with this tenderloin.
Recipe courtesy Loretta Barrett Oden
Sreves 4

1 whole chipotle pepper in adobo or 1 teaspoon ground dried chipotles
1 teaspoon black peppercorns, freshly ground
1/2 teaspoon allspice, ground
2 teaspoons red chile powder
2 teaspoons cumin seed, toasted and ground
2 teaspoons coriander seeds, toasted and ground
1/4 cup paprika
1 tablespoon sugar
1 tablespoon salt
4 (8-ounce) bison tenderloin fillets

Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4 to 5 minutes each side. Remove from grill and let rest a couple of minutes before serving.


Copyright 2007 Carol Stevens, Shaboom's Kitchen, All Rights Reserved