Sautéed Bison Steak Tips with Apples, Roasted Yams and Red-SkinnedPotatoes

The savory, red meat flavor of sautéed bison steak meets the sweet taste of tender roasted yams, yellow apples and a blend of cinnamon and brown sugar for a delicious main course.

1 large yam or sweet potato, diced 1/2 inch
2 red-skinned potatoes, diced 1/2 inch
1/8 cup extra virgin olive oil
2 lbs. High Plains Bison Top Sirloin, Filet Mignon, round or your favorite steak, cut into 1 inch tips
2 tablespoons vegetable oil
Salt and pepper to taste
1 small to medium yellow onion, thinly sliced
1 apple, your favorite eating variety, cored and sliced with skin on
1 tablespoon. butter
1/2 teaspoon cinnamon
3 tablespoons brown sugar
1 small box raisins, 1 1/2 oz.

Pre-heat oven to 350ºF.

In a large bowl, toss the diced yams and potatoes with the extra virgin olive oil and season liberally with salt and pepper. Place oiled and seasoned yams and potatoes on a non-stick cookie sheet and place in pre-heated oven. Bake 25-30 minutes, or until well browned.

While potatoes are baking, place a large sauté pan on stove. Set heat to high and add vegetable oil. Wait 1 minute for vegetable oil to get hot and then add Bison steak tips all at once, stirring well as to prevent sticking. Season well with salt and pepper. On high heat, continue sautéing and stirring for 2 1/2 - 3 minutes. Reduce to medium-high heat and remove Bison steak tips with slotted spoon.

Place on serving platter and keep warm. In same sauté pan, add onions and cook until translucent. Reduce to medium-low heat and add remaining ingredients stirring well to coat. Cook until apples are just warm - careful not to overcook as you will end up with applesauce. Turn off heat and keep warm.

To serve, plate roasted yams and red-skinned potatoes with sautéed Bison steak tips and top with onion and apple mixture.