BEER-MARINATED HIGH PLAINS BISON NY STRIP
8 oz High Plains Bison NY Strip steaks
12 oz dark beer
½ cup dark brown sugar, packed
5 tbsp fresh lime juice
3 tbsp red onions, minced
6 garlic cloves, chopped
2 tbsp Worcestershire sauce
2 tbsp whole grain mustard
1½ tsp olive oil
1 tbsp peeled fresh ginger, minced
½ tsp Tabasco brand pepper sauce
½ cup white wine
1 shallot, finely chopped
2 tbsp coarse black peppercorns
1½ cup chicken stock or canned low-salt chicken broth
1½ cup beef stock or canned beef broth
1/4 cup whipping cream
HIGH PLAINS BISON STRIP STEAKS
Place bison steaks in a single layer in a glass baking dish.
Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl to blend.
Pour marinade over bison steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight or at least 6 hours.
PEPPERCORN SAUCE
Bring wine, shallots and peppercorns to boil in a medium saucepan; simmer until mixture is reduced by half, about 5 minutes.
Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes.
Add whipping cream and cook until sauce coats spoon, about 6 minutes.
(Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature)
FINISH HIGH PLAINS BISON STEAKS
Prepare grill (medium-high heat).
Remove bison steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates and keep warm.
Bring peppercorn sauce to simmer and then spoon sauce over bison steaks.