• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

    Read more

  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

    Read more

  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

    Read more

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Caprese Bison Sirloin Steak with Bow Tie Pasta

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Caprese Bison Sirloin Steak with Bow Tie Pasta

When preparing bison, know that it has far less, and far finer, marbling than even grass-fed beef. Less fat means less insulation in the cooking process, so steak cuts take less time over the heat and are best served medium rare, lest they’re served tough. Recipe courtesy of The Bison Council: thebisoncouncil.com.

Ingredients

  • 4 6-ounce bison top sirloin steaks
  • salt and black pepper
  • 1 tablespoon vegetable oil
  • 6 ounces dried bow tie (farfalle) pasta
  • ½ cup purchased or homemade basil pesto
  • 2 cups halved grape tomatoes
  • 1 cup cubed fresh mozzarella
  • extra-virgin olive oil
  • chopped fresh basil

Directions

Season bison sirloin steaks with salt and pepper.

Heat the oil over medium heat in a large heavy skillet. Cook bison sirloin steaks, turning once, in hot oil for 16 to 18 minutes or until an instant-read thermometer registers 145 °F. Top each bison steak with 1 tablespoon of the pesto.

Cover skillet and let stand for 3 minutes. Remove bison sirloin steaks from skillet and thinly slice.

Meanwhile, cook pasta according to package directions; drain. Toss the cooked pasta, the remaining pesto, the tomatoes, and mozzarella in a large bowl. Serve with the sliced bison sirloin steaks. Drizzle with olive oil and sprinkle with basil.

 

Recipe courtesy of The Bison Council: thebisoncouncil.com.

 

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