Grilled Bison Tenderloin with Black Rice and Shiso-Plum Compote
Grass-fed bison meat has surged in popularity in California, where Myers says people love its novelty but appreciate its resemblance to beef. Grass-fed bison has a nutritional edge over beef: It's lower in fat and cholesterol and higher in protein. Myers, who has a predilection for Asian flavors, serves the meat with nutty-tasting black rice from China and a sweet-tart plum compote flavored with the aromatic Japanese herb shiso. Bison is available from lindnerbison.com or eastofadinbison.com. More Recipes For The Grill
Recipe Summary test
The black rice and plum compote can be refrigerated overnight.
Chinese black rice is available at Asian markets or specialty stores.
If you're cooking something as big (and big-flavored) as bison, you need a substantial red to pour with it. A good choice is a Syrah from Napa Valley, since its characteristic spiciness also pairs well with the herbal shiso in this dish.