Bison Tenderloin with Venetian Crostini

The rich sauce that enhances the tenderloin makes this entree extra special.


  • 6 x 6 oz pc. bison tenderloin 
  • 6 pc garlic crostini (look for previous recipe) 
  • 2 tbsp bison liver pate (look for previous recipe) 
  • 2 tbsp whole butter 
  • 1 lb shitake mushrooms, sliced 
  • 1 lb oyster mushrooms, sliced 
  • 1 lb portabella mushrooms, sliced 
  • 6 med. shallots, diced small 1 med. garlic clove, diced small 
  • 1 qrt. chicken or veal stock 
  • 1 tsp salt 1 tsp pepper 
  • 1/4 cup fresh chopped parsley


  1. In sauce pan saute shallots, garlic and mushrooms in butter until soft.  
  2. Add chicken stock and seasoning and slowly simmer until sauce is still moist but thick. 
  3. Adjust seasoning with salt, pepper and finish with parsley. 
  4. Use sauce to nap over tenderloin that is placed on top of garlic crostini with liver pate spread.

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