Stuffed Bison Loin

This tempting bison tenderloin dish is sure to be a hit with family and friends. 
2002 Culinary Competition Participant

Ingredients Stuffing

  • 4 large Moneys mushrooms 
  • 1/4 large onion 
  • 1/4 lb chopped bacon 
  • 2 cups seasoned croutons 
  • 1 3/4 cup water 
  • 2oz Conchay Toro 
  • 1/2 oz chicken soup base 
  • Pan Gravy drippings 
  • 8oz red wine 
  • 1oz chicken soup base 
  • 1oz beef soup base 
  • 1/2 lb marscapone cream cheese 

Roux Loin 

  • 1 whole Tenderloin 

Mashed Potatoes 

  • 10 large russet potatoes 
  • 1/2 head garlic 
  • salt & pepper to taste 
  • milk 
  • Julienne carrot stick bunches tied with green onion 

Method 

  1. Saute bacon, onion and mushrooms 
  2. Boil water, wine, chicken soup base together 
  3. Add croutons and saute to boiling water 
  4. Gravy - boil all ingredients then add roux for thickness. 
  5. Loin - butterfly down the middle and again to each side pound out to desired size 16" x 12" approximately. 
  6. Stuff the loin and roll up tight then tie closed. Cook at 350 C, 45 - 60 minutes.

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