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Wednesday 10 November 2010
Broiled Bison Steak
Dip 6 individual bison steaks, cut at least 1 inch thick, into seasoned oil; place them on a hot broiler rack and sear well on both sides with high heat. Reduce the heat and broil the meat as desired (until it is rare or medium-rare), basting several times with melted butter during the broiling. Arrange the steaks on a hot serving platter, and finish with butter and coarsely minced parsley.
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