Used by some of Canada's finest chefs and finest restaurants Shady Glen fruit vinegars are now available in limited release to the discerning buyer. Recipes graciously contributed by award winning chefs inspire and delight the palate!

Gift giving or personal pleasure we welcome you to share in the enjoyment!

BISON RIB EYE

  • 4 Bison Rib Eye steaks 1 inch thick
  • 6 shallots
  • 1/2 lb shitake mushrooms
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 2 Tbsp. BAM! Blackberry Vinegar
  • 2 tsp. finely chopped thyme
  • 1/2 cup beef broth

Saute shallots, thyme and shitakes gently until softened about 7 minutes.
Lift them out of the pan. Keep warm.
Turn the heat to medium high, add a little oil to the pan if it is dry. Fry steaks four minutes each side.
Let rest on cutting board so juices settle.
Meanwhile lower heat slightly and deglaze the frying pan with BAM! Blackberry Vinegar, adding beef broth very slowly.
Reduce until thick and bubbly then add mushrooms mixture and warm to serve.
Serve steaks with sauce on side or top.

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