• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

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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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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.