Bison Medallions with Rosemary and Red Wine
6 – 4oz. bison filets
12 or more sprigs of fresh rosemary
2 tablespoons virgin olive oil
1 garlic clove, crushed
1 lemon, finely grated zest only
1 tablespoon chopped fresh parsley
1 tablespoon unsalted butter
1 cup red wine
2/3 cup beef or chicken stock
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
Cooking Method
Spear into side of each bison filet two or three small rosemary sprigs.
Blend 1 1/2 tablespoons of the oil with the garlic, lemon zest, and parsley in a shallow dish.
Add the filets to this marinade and turn them carefully until they are well coated.
Cover and marinade at room temperature for at least one hour.
Heat the remaining oil with the butter in a nonstick skillet.
Add the filets and cook for three to four minutes on each side,
until they are browned. Transfer the bison to a plate. Cover and keep hot.
Stir the wine and stock into your skillet. Bring to a boil, stirring, then boil gently
until the liquid is reduced by half. Season with the salt and some pepper.
Arrange the medallions on a hot serving plate, strain the sauce over them
and garnish with remaining rosemary sprigs. Serve immediately.
Makes 6 servings.