Being a bison fan, I could not resist to buy this beautiful entrecôte.
The only question was: how to prepare? Some days ago by accident I found a dose of vanilla salt in my pantry and it was clear that I am going to give the meat a vanilla touch. I fried it in butter together with a vanilla pod, sprinkeled with vanilla salt and hoped for a decent vanilla taste. Well I was a lot disappointed! No smell or taste of vanilla while eating. Anyone an idea why?