Almond and Bonito Crusted Bison with Almond Milk Froth

In a large skillet pan over medium heat, toast the star anise and coriander seeds in order to release their oils, approximately 2 minutes.

Add the almonds and toast for another 3 minutes.

Add the buffalo milk, vanilla beans (that you have scraped from the pods), garlic, galangal, lemongrass, sugar and kaffir lime leaves, and reduce to one-third of the original mass, approximately 30 minutes on medium-low heat. Be careful not to scald the milk.

Once reduced, strain the milk through a fine cheesecloth, and set aside.

Preheat your oven to 350°F, and in a non-reactive pan, toast the almonds for 10 minutes.

Place the toasted almonds in a coffee grinder, add the bonito flakes and grind until the crust is super fine.

In a small saucepot over medium to high heat, reduce the pineapple juice to a glaze-like consistency, approximately 30 minutes, set aside.

Season the bison with salt, and over medium heat, lightly oil a medium skillet pan.

Begin to cook the bison in the pan, 2 minutes a side.

Place the bison in the pan into your oven at 350°F for 6 minutes. Once it is cooked, set aside to rest for 6 minutes.

Using the same pan the bison was cooked in, add 6 tablespoons of the pineapple glaze and return to medium heat.

Once the glaze begins to bubble, take the bison and roll it around in the glaze.

Place the almond and bonito crust into a bowl and roll the bison evenly in it, set aside.

Begin to heat up your almond milk and add the yogurt once the liquid is hot, froth with a stick blender.

Slice the bison into 2-inch rounds and froth over with the almond milk.