Bob got an email the other day from a neighbor, saying the farm she buys grass-fed bison and beef from is moving and so having a big sale.
Bob called yesterday, and ordered 20 pounds of bison meat- sirloin tip and arm roasts. It came today.
Tonight he grilled some of the sliced arm roast meat, wrapped in bacon. It was done medium-rare and served with grilled Yukon gold potatoes, steamed broccoli, and romaine salad. I opened a bottle of 2009 cab franc from Dr. Konstatin Frank.
Oh my goodness- it was beyond great. The bison meat was very "meaty" tasting, with the consistency similar to beef tenderloin. I used a little sea salt and fresh ground pepper on mine (salt and pepper grinders on the table) and that was it.
This is probably one of my "top 20" meals. The combinations worked extremely well together, and the wine was fabulous. The whole meal was a huge win!