The cheapest cuts of meat, including bison, can be made into tender deliciousness by way of this easy marinade. Use this liberally on flank steak, tri-tip, chuck-roast cut into kebabs and other cuts you might use for fajitas for bison or beef. Dave Carter, Executive Director of National Bison Association and a longtime family friend, is a big fan of Lyle’s Juniper & Honey Marinade. Make a triple batch of this and keep in your fridge for use over a month’s time.
Note: This marinade works beautifully for tofu cutlets, as well.
INGREDIENTS
- ½ -cup Extra-virgin Olive Oil
- ¼-cup Toasted Sesame Oil
- ¼-cup Domestic, ideally local Wildflower or Alfalfa Honey
- ¼-cup Fresh lime or lemon juice
- 4 Tbsp Crushed Juniper Berries using a mortar and pestle or end of chef’s knife (can find at Savory Spice, Penzey’s or Whole Foods Markets)
- 3 ea Cloves Fresh Garlic, minced
- 4 Tbsp Tamari or Soy Sauce
- 1 Tbsp Red Pepper Flakes
- To taste Salt & Black Pepper
DIRECTIONS
- Combine all of the above ingredients in a large jar until emulsified.
- Cover choice of meat cut well with marinade and, ideally, let marinate for at least 12 hours. Roasts and kebabs can be marinated for 24+ hours.
- A favorite treatment is to marinate strips of bison cut about 3”-5” long and then skewer them on wood skewers pre-soaked in water, and then quickly grilled over high heat.
