Bison Chopped Steak with Whiskey Mushrooms and Onions

Ingredients:
1 lb ground Bison
1 Tbsp Steak Spice Rub
2 tsp Salt, divided
1 Tbsp Olive Oil, divided
1/4 cup Tennessee Whiskey
1 Yellow Onion, halved and sliced
3 cups Table Mushrooms
1 Jalapeño, diced
2 cloves Garlic, diced
1 tsp dried Thyme

Directions:

• In a large bowl, combine the Bison with the Steak Spice Rub and 1/2 the Salt. Mix well and form patties.
• Heat he Olive Oil in a skillet on medium high heat.
• Preheat the Oven to 300°F.
• Place the Bison patties in the skillet and cook each side 2-3 minutes, or until they begin to brown. Make sure not to over crowd the skillet. The Bison meat will yield a greyish-reddish fat that you should discard.
• Move the Bison to a baking sheet, and place in the oven.
• Deglaze the skillet with the Tennessee Whiskey. Be careful, as it may flame up.
• Add the Onions, Jalapeños, Mushrooms, Thyme, Garlic, and the remaining Salt.
• Heat for about 7-10 minutes, or until the Mushrooms have shrunk and cooked.
• Remove the chopped-steak and plate. Cover the steaks with the Whiskey-soaked Mushrooms and Onions mixture.

Makes about 6 chopped steaks.

NOTES: I swear I am not paid by any company, but I have to say now if you want this to taste good, use Jack Daniels Whiskey–preferably Gentleman’s Jack. By the time it comes to the table, the alcohol is gone, but the flavor still remains and has been absorbed into the mushrooms. I recommend Bison for this dish, however you can use a lean ground beef or ground turkey as well.