• 1 Tbs. corn oil
• 1-1/2 lbs. top sirloin bison steak, 1 inch thick, or NY strip, ribeye or filet, thinly sliced across the grain
• 2 medium onions, sliced
• 1/4 tsp. spicy brown mustard
• 6 slices bread
• 2 cups ketchup
• 1/2 cup light molasses
• 1/3 cup bourbon
• 2 Tbs. Worcestershire sauce
• 1/4 cup Dijon mustard
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 onion, diced finely

Stovetop BBQ Bison:

Heat oil in a heavy nonstick skillet over medium high heat. Sauté steak 5 minutes or until browned, working in batches, if necessary. Remove meat with slotted spoon. Add onions to skillet and sauté 4-5 minutes, or until softened. Return meat to pan and reduce heat to low. Stir in barbecue sauce and mustard. Cook about 5 minutes, stirring frequently, or until heated. Spoon over bread.

Sister Jackie's Bourbon BBQ Sauce:

Combine the ketchup, molasses, bourbon, Dijon mustard, hot pepper sauce, Worcestershire sauce, paprika, garlic powder and 1/2 diced onion in a heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to simmer and cook uncovered until sauce thickens and flavors blend, stirring frequently, about 1 hour. (Can be made 1 week ahead. Cover; chill.)

Per serving: calories 793, fat 19.0g, 22% calories from fat, cholesterol 146mg, protein 56.3g, carbohydrates 97.0g, fiber 3.5g, sugar 47.2g, sodium 2136mg, diet points 17.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.0, Bread: 1.7, Lean meat: 6.8, Fat: 1.7, Sugar: 4.2, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chianti, Pinot Noir, or Beaujolais.