Three Suns Ranch: Where the Bison Roam
On a 5,700-acre property off State Road 31 in Punta Gorda sits Florida’s only large-scale producer of bison: Three Suns Ranch.
Here, Army veteran Keith Mann handles the administrative operatio...
Ingredients
SERVINGS: Serves 4
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried and crumbled rosemary
- 1/4 teaspoon ground black pepper
- 2 medium onions, cut into thick rings
- 1 1/4 pound bison flank steak
Instructions
Combine vinegar, mustard, salt, rosemary, and pepper in a large resealable plastic bag or container for marinating. Add onion and bison, and toss to coat. Let marinate in refrigerator for at least 30 minutes, preferably several hours.
Heat grill to medium-high. Grill steak to preferred doneness (it is recommended to not cook the bison beyond medium, as it is lean and will become dry). For a side dish, cook the onions on low heat in a skillet until they are soft and caramelized.
Recipe courtesy of Three Suns Ranch.
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