Bison Steaks with Berry and Red Wine Glaze

4 9-oz. bison steaks, 1 ½ inch thick (loin, strip, chop or filet)
Rub Ingredients:
1 tsp. crushed pink peppercorns
1 tsp. crushed white peppercorns
1 tsp. crushed black peppercorns
1 tsp. kosher salt
1 tsp. packed brown sugar
1 tsp. orange zest, minced
¼ tsp. cloves, ground
¼ tsp. onion powder
¼ tsp. juniper berries, crushed

Sauce:
½ cup fresh blackberries
1 cup dry red wine
1 ½ cups beef stock
¼ tsp. Juniper berries
1 tsp. kosher salt
½ tsp. dry mustard
1 Tbs. honey
1 Tbs. butter (optional)

In a bowl combine the ingredients for the dry rub. Mix well and place on a large plate. Coat the steaks on both sides evenly. Place in the refrigerator wrapped tightly. Allow to marinate for 1 hour. In a medium saucepan place the berries, red wine, stock, juniper berries, and dry mustard. Cook over medium heat, reducing by 30 percent (about 15 minutes). The sauce should become thicker. Taste and add the salt and honey, cook 5 minutes more. Strain the sauce and reserve for the steaks. Remove the steaks from the refrigerator about 30 minutes before you are ready to cook them. You may broil, grill, or bake the steaks. For a medium-rare/medium temperature, cook each side of the bison meat for 7 minutes. If your charcoal or gas heat is on high, check after 5 minutes on each side. Serve the steaks with berry sauce. Enjoy the bison with roasted potatoes, sweet Vidalia onions or mushrooms. These vegetables blended in a light balsamic dressing accompany the meat well. Serves 4.

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