07/17/2026
RECIPE: Blackberry Ribeye / Grilled Canadian Rangeland Bison Ribeye
Ingredients:
Canadian Rangeland Bison Ribeye — 1 pack
Morel mushrooms (or mushrooms of your choice) — 1 cup
Baby potatoes, halved — 1 cup
Garlic — 3 cloves
Fresh rosemary — 1 sprig
Fresh thyme — 1 sprig
Asparagus — 6 spears
Veal demi-glace — 1/2 cup
Blackberries — 1/4 cup
Olive oil — 1 tbsp
Vancouver Island sea salt and pepper — to taste
Instructions:
Light your BBQ and set one half to high heat and the other half to low heat.
Rub the bison ribeye with 1 tsp oil and season with 1 tsp salt and 1 tsp pepper. Let the steak rest at room temperature for 15 minutes before grilling to help it cook evenly.
Wrap the potatoes in an aluminum foil packet with the smashed garlic, rosemary, thyme, and 1 tsp salt and 1 tsp pepper. Place the packet on the low side of the BBQ for 20 minutes, flipping halfway through.
To achieve perfect grill marks, make sure the BBQ is hot. Place the steak on a 45-degree angle over direct heat for 3 minutes, then rotate it another 45 degrees to create a criss-cross pattern. After another 3 minutes, flip the steak and repeat on the other side.
While the steak is cooking, avoid moving it. Remove it from the BBQ when the internal temperature reaches 130°F for medium-rare, or cook to your preferred doneness. Let it rest for 8 minutes.
Preheat a small sauté pan on the hot side of the BBQ. Add 1 tsp oil, then sauté the morel mushrooms over high heat with 1 tsp salt.
In a small saucepan, bring the veal demi-glace to a simmer on the hot side of the BBQ. Add the blackberries and gently crush them into the sauce.
Grill the asparagus until tender and easily pierced with a fork.
To serve, plate the vegetables, top with the bison ribeye, and spoon over the blackberry demi-glace.
Crack a cold beer and enjoy!
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