Roast Bison and Wild Mushroom

Alberta Bison Association: A Taste of Alberta 1997.

Quantity Ingredients Yield: 4 Portions

  • 480 g 17 oz Bison shoulder clod
  • (Medallions at 40 g each may be used instead) 250 ml 1 cup Bison demi-glaze
  • 200 ml ¾ cup Pumpkin puree
  • 125 ml ½ cup Red wine
  • Salt and Pepper
  • 500 g 18 oz. Assorted wild mushrooms
  • 30 ml 2 tbsp. Fresh sage, chopped

Preparation Method

  1. If using whole roast of Bison, roast Bison in oven at 300° F. until internal temp is 140° F. 
  2. While Bison is roasting, prepare the following. 
  3. Reduce the red wine by half in a pot. 
  4. Add pumpkin puree (meat), Bison demi-glaze and sage. 
  5. Simmer for ½ hour and season to taste. 
  6. If using medallions, sear medallions of Bison in a hot pan being careful not to overcook. Medium-rare or medium is best. 
  7. Lightly sauté wild mushrooms in a bit of butter. 
  8. To serve, place either medallions or thin slices of roast Bison on top of pumpkin puree. 
  9. Top Bison with sautéed mushrooms. 
  10. A suggested accompaniment would be roasted maple glazed root vegetables and smashed potatoes.

Note: 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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