Medallions of Bison Carbonade

Alberta Bison Association: A Taste of Alberta 1997

Quantity Ingredients Yield: 4 Portions

  • 600 g 21 oz. Bison inside
  • 15 ml 1 tbsp. Clarified butter
  • 160 g 6 oz. Wild mushrooms ( Shiitake, Oyster, Portabella, Brown)
  • 1 Shallot, minced
  • 1 clove Garlic, minced
  • 10 ml 2 tsp. Butter
  • 30 ml 2 tbsp. White wine
  • 125 ml ½ cup Bison demi-glaze

Carbonade Sauce

  • 15 sprigs Fresh thyme, (15 ml dry)
  • 60 ml ¼ cup Red wine
  • 1 bottle Bow Valley Bock Ale ( or other dark ale)
  • 1 Bay leaf
  • 15 ml 1 tbsp. Shallots, chopped
  • 250 ml 1 cup Bison demi-glaze
  • 30 ml 2 tbsp. Red wine vinegar
  • 90 ml ½ cup Brown sugar
  • Leftover mushroom stems

Preparation Method:

  1. To prepare Carbonade sauce, sauté mushroom stems, shallots, thyme and bay leaf.
  2. Add red wine, Ale, Bison demi-glaze, brown sugar and the red wine vinegar.
  3. Simmer for 2 hours to reduce to a syrup like consistency. Strain and hold for plating.
  4. To prepare mushroom ragout, sauté the shallots and garlic in butter. Add mushrooms and sauté further to reduce moisture. Add white wine and demi-glaze. Simmer until flavors have blended and mixture is consistency of a ragout. Set aside for service.
  5. Cut Bison into 75 g medallions.
  6. Tenderize the medallions lightly with a mallet.
  7. Sear both sides of medallions.
  8. Place mushroom ragout on plates and arrange Bison on top.
  9. Serve Carbonade sauce over Bison.
  10. Quick Demi-glaze: Thicken 1 can of Beef Consommé until it coats the back of a wooden spoon. You may use a roux to thicken the consommé by using 20 ml of butter and 15 ml of flour. Whisk in hot consommé into cooled roux and bring to a boil. Reduce heat and simmer until it is the proper thickness.

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