Emmence of Peppered Bison/Mushroom Saute

Try this one for your next formal dinner.

Quantity Ingredients Yield: 4 Portions

  • 730 g 1 ½ lb. Bison, outside round

Marinade

  • * 100 ml ½ cup Brandy
  • 50 ml ¼ cup Red wine
  • 65 ml 1/3 cup Shallots
  • 15 ml 1 tbsp. Garlic
  • 30 ml 2 tbsp. Peppercorns, cracked
  • 120 g 4 oz. Assorted mushrooms
  • 30 ml 2 tbsp. Olive oil
  • 250 ml 1 cup Demi-glaze
  • 50 ml ¼ cup Heavy cream
  • 50 ml ¼ cup Leeks, whites only

Preparation Method:

  1. Slice Bison into thin strips (emmence) and marinate overnight. 
  2. Drain Bison meat and vegetables (pat as dry as possible). Reserve liquid for later. 
  3. Sauté Bison and vegetables in small batches to avoid overcooking. 
  4. Remove meat and sauté mushrooms in pan. 
  5. Remove mushrooms and deglaze pan with demi-glaze and liquid from marinade. Reduce by 2/3. 
  6. Return meat, vegetables and mushrooms to reduction. 
  7. Add heavy cream and check seasoning. 
  8. Garnish with strips of leek. Optional: Serve with an assortment of winter vegetables and a wild rice selection.

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