1374. ALBERTA BISON FILET wrapped in SMOKED BACON with RED WINE SAUCE and MAPLE WHISKY BUTTER

serves six


6 - 6 oz bison tenderloin filets
6 smoked bacon slices
Salt and pepper to taste

Preheat oven to 450 F. Wrap each bison tenderloin with a slice of bacon and secure with butcher’s string or a toothpick. Season bison with salt and freshly cracked pepper. In a heavy, ovenproof pan, sear bison over medium-high heat for about 1 minute per side. Put pan in the oven for 5 to 6 minutes for medium rare. Take care not to overcook as this toughens bison considerably. Remove and set aside, covering with foil.

When ready to serve, spoon a small amount of red wine sauce on each plate and top with bison filet. Mount each bison filet while hot with a pat of maple whisky butter. Roasted fingerling potatoes and grilled vegetables work well as simple sides.


Red Wine Sauce
1 tablespoons vegetable oil
2 tablespoons shallots, minced
2 cup red wine
4 cups demi-glace
salt and pepper to taste

Heat vegetable oil over medium-high and sauté shallots until transparent, about 2 minutes. Add red wine and stir until liquid is reduced by about three-quarters. Add demi-glace and let cook and reduce for about 30 minutes. Season with salt and pepper as desired. Strain the sauce and keep warm.


Maple Whisky Butter
1/2 lb unsalted butter, softened
1 tablespoons fresh parsley, finely chopped
1 teaspoon thyme, finely chopped
1 1/2 teaspoon chives, finely chopped
1 teaspoon shallots, finely chopped and sautéed
1 tablespoons maple syrup
1/3 cup maple whisky
Salt and pepper to taste

Combine all ingredients, fill a ramekin. Refrigerate to firm until ready for use.


courtesy of: alive Magazine, 100-12751 Vulcan Way, Richmond, British Columbia, V6V 3C8 CANADA