Bison Striploin Steak Juniper Calvados Fennel Hazelnut

Bison Strip Steaks w/ Juniper Calvados Sauce

Sarah MickeyAll Recipes, Bison Recipes, Steak Recipes, Striploin Recipes Leave a Comment

Bison Striploin Steaks with Juniper Calvados Sauce, Roasted Fennel & Hazelnut

Makes 4 Servings
Ribero del Duero

Bison Striploin Steaks with Juniper Calvados Sauce, Roasted Fennel & Hazelnut

Bison has a rich, bold flavor, but is exceptionally lean.  This makes it very healthy, but also a good choice for sauces that moisten it.  We’ve paired it here with a juniper berry, butter & calvados sauce.

We cooked the striploin sous vide for convenience and to help keep it moist, but you could also roast it or slice it into steaks & sear them on the stovetop.

You’ll have extra juniper berry butter left over, which can be frozen for long term storage and would be an amazing addition to potatoes and/or any game meats.

Bison Strip Steaks w/ Juniper Calvados Sauce
  • Roasted Fennel:
  • 1 Large Fennel Bulb, cleaned & sliced into thick wedges
  • 1 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • Juniper Butter:
  • 1/2lb Unsalted Butter, softened
  • ½ tsp Juniper Berries
  • ½ tsp Sea Salt
  • 1 tsp Honey
  • Date & Calvados Pan Sauce:
  • ¼ cup Calvados
  • ¼ cup Beef Stock (lowest salt possible)
  • 1 tbsp Date & Shallot Jam Recipe
  • 2 tbsp of the Juniper Butter
  • Ground Roasted Hazelnuts
  • Recommended Additional Side:
  • Butter-Sautéed Black Trumpet Mushrooms



Preheat your sous vide bath to 120°F.

Season the striploin portion with salt (use less than you would use when searing or roasting) & vacuum pack it.

Put the striploin in your sous vide bath, let it return to 120°F, and cook for 2 hours.

Make the Juniper Butter: While the striploin is cooking, grind the juniper berries & sea salt to a fine powder in a spice grinder.

Mash them into the butter, along with the honey, to make a compound butter.

Spread the butter on parchment paper or plastic wrap into a long cylinder.  Wrap tightly & chill thoroughly in the fridge.


Toward the end of the bison cooking time, preheat your oven to 400°F.

Toss the fennel bulb pieces with their olive oil & salt, spread them out on a baking sheet, and roast them until tender.

Remove the striploin from the vacuum bag and dry it off. Sear it on all sides in a hot, oiled pan, just until it develops a browned crust.  Remove it from the pan to rest, loosely covered with foil.

Deglaze the pan where you seared the bison with the calvados and beef stock. Simmer the calvados to reduce it by half, then stir in the juniper butter & date shallot jam.

Slice the striploin into steaks or thin slices fanned out on plates. Serve them with the roasted fennel bulb, drizzled with the juniper & calvados sauce.

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