Bison and Zucchini Delight

Bison and Zucchini Delight
Chef Brainy
What Started it all:
Bison, Zucchini, vinegar (apple cider, balsamic), blender

This dish is a fantastic way to enjoy the rich flavors of bison paired with the freshness of zucchini. It's gluten-free, packed with protein, and absolutely delectable.


  • 1 pound of bison steak
  • 4 medium zucchinis
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • Olive oil for cooking


  1. Get the bison steak out and let it come to room temperature.
  2. Season it generously with salt and pepper.
  3. Heat a large skillet over medium-high heat. Add a drizzle of olive oil.
  4. Once the oil is hot and shimmering, place the bison steak in the skillet. Cook for about 4-5 minutes on each side for medium-rare. Adjust if you like it more cooked.
  5. Remove the steak from the skillet and let it rest.
  6. While the bison is resting, wash and slice the zucchinis into thin rounds.
  7. Heat another skillet over medium heat with a bit of olive oil.
  8. Add the zucchini slices to the skillet. Cook them until they're just tender, about 3-4 minutes.
  9. Season with salt and pepper.
  10. In a small saucepan, combine the apple cider vinegar and balsamic vinegar.
  11. Bring to a simmer over medium heat and cook until it reduces by half.
  12. Grab your blender and blend the cooked zucchini until smooth. Add a splash of olive oil if needed to get a creamy consistency.
  13. Slice the rested bison steak against the grain.
  14. On each plate, spread a generous dollop of the zucchini puree.
  15. Top with slices of bison steak.
  16. Drizzle the vinegar reduction over the top.

There you have it, a stunning Bison and Zucchini Delight that’s gluten-free and packed with flavor. No excuses now, get it right and serve it up with some pride!

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