• Grilled Bison Tataki with Wild Rice


From Heather Hartman



  • 2, 10 oz. Wild Idea Bison Steaks
  • ¼ cup Tamari or Soy Sauce
  • 3 Tbsp fresh lime juice
  • 3 green onions, thinly sliced
  • 3 Tbsp ginger, minced
  • 1 Tbsp honey


Let bison steaks sit at room temperature for 15 minutes before cooking.

Heat grill to medium-high heat. You can also sear steaks on a hot cast-iron skillet. Season steaks with salt and pepper on both sides, and cook on hot grill 4 minutes per side (this is rare to medium rare style).  Be careful not to overcook bison steaks. They tend to be leaner than beef.

Remove from grill and let rest for 5 minutes. This gives the juices an opportunity to broaden evenly through the meat.

While steaks are resting, mix the tamari, lime juice, green onions, ginger, and honey in a bowl.

Thinly slice bison steak against the grain, and pour sauce over to serve.

Serve with cooked Northern Lakes Wild Rice and grilled ramps. This can also be served with soba noodles, or on top of an arugula salad.


Basic Preparation of Native Wild Rice:

Place desired amount of wild rice in a wire strainer.

Rinse off the wild rice by running cold water through the rice.

After rinsing place the rice into a pot and add water until the water is ¾ of an inch above the rice.

Bring rice and water to a rolling boil for 10 minutes then simmer covered until rice opens and becomes fluffy – about 30 minutes.

Stir occasionally while simmering.

Drain off excess water; add salt to finish if desired.

Wild rice freezes well up to 2 months.

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