Bison with Mushrooms/Jack Daniels Demi-Glaze

Mushrooms with a difference.

Ingredients

  • 17 oz. (480g) Bison inside round
  • 6 strips Smoky bacon
  • 1 tsp. (5ml) Peppercorns, crushed
  • 1 tbsp. (15 ml) Fresh thyme, chopped
  • 1 tbsp. (15 ml) Fresh oregano, chopped
  • 1 tbsp. (15 ml) Fresh rosemary
  • 2 tbsp. (30 ml) Shallots, chopped
  • 1 clove Fresh garlic, minced
  • 2 1/3 cup (550ml) Demi-glaze
  • 2 oz. (60ml) Jack Daniels
  • ¼ lb. (120 grams) Caramelized pearl onions
  • Salt & Pepper to taste
  • 1/3 lb. (160 grams) Mushrooms - Shiitake, Oyster, Portabella, Brown.
  • 1 Shallot, minced
  • 1 clove Garlic, minced
  • 2 tsp. (20 ml) Butter
  • 2 tbsp.(30 ml) White wine
  • ½ cup (125 ml)Demi-glaze

Method

  1. Trim fat from inside round. 
  2. Rub Bison with herbs and seasoning. 
  3. Wrap meat with bacon and roast to desired doneness. 
  4. To prepare mushroom ragout, sauté the shallots and garlic in butter. 
  5. Add mushrooms and sauté further to reduce moisture. 
  6. Add white wine and Demi-glaze. Simmer until mixture is consistency of a thick stew. Set aside for service. 

Demi-glaze: 

  1. Sauté shallots and garlic. 
  2. Deglaze with Jack Daniels. 
  3. Reduce by half and add caramelized onions and Demi-glaze. 
  4. Bring to boil and simmer sauce to reduce by 2/3. Check seasoning. 
  5. Slice Bison and serve over mushroom ragout. 
  6. Top with Jack Daniels demi-glaze. 
  7. Note: To caramelize onions, sauté onions in hot pan with oil. Shake pan to aid in even browning.

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