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High Plains Bison

Bison Ribeye with Red Wine Reduction, and Wild Mushrooms

Wild mushrooms with a red wine reduction make for a warm, delicious dish, perfect for the holidays or any special occasion. An exclusive Chef John Tesar recipe.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4


  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried thyme
  • 6 oz Bison Ribeye Steak
  • 8 oz assorted or seasonal wild mushrooms
  • 1/4 cup minced shallot
  • 2 tbsp butter
  • 2 tbsp red wine
  • 8 oz beef stock or Demi glacé
  • 1 tbsp vegetable oil
  • Salt and pepper to taste


  • In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder, and thyme. Sprinkle onto each side of the Bison steaks, pressing in, so it adheres. Set aside.
  • Melt the butter in a skillet over medium-high heat. Add the shallots; cook and stir for about 1 minute. Add the mushrooms, and cook for a few more minutes, until tender. Stir in the red wine, and cook until most of the liquid has evaporated, then add Demi glacé . Remove from the heat and keep warm.
  • Heat the oil in a separate skillet over medium-high heat. Fry steaks for 3-5 minutes per side, or to your desired degree of doneness. Remove to a plate, and let rest for a few minutes. Slice bison, and top with mushrooms and sauce to serve.