Bison Meat Recipes 1. Bison from Louisiana 2. Pan Seared Bison Tenderloin

Ingredients (Serves 4) 4 x 8 Oz. Bison Steaks or Medallions Cajun seasoning Butter Wild mushrooms A little cream and whisky

Method Slice the mushrooms in little pieces and add to a pan. Stew in butter and then remove the pan from the heat. Season the bison with Cajun, then fry the meat in half butter and half olive oil. Once the meat is medium done, remove from the pan and keep warm. Cool the juice with some whisky, add a little cream together with the sliced mushrooms.

Arrange the meat on a plate and pour over the creamy sauce. Serve with hot sweet corn, brown beans, and self-made French fries.

Recipe 2

Pan Seared Bison Tenderloin

Ingredients (Serves 4) 4 x 8 Oz. Bison Fillets 225g Smoked Elk or smoked Ham, julienned 4 tbsp Vegetable Oil 1bsp Chili Powder 454g Cooked Linguine 57g Morel mushrooms, julienned 57g Whole butter 116g Heavy cream Baby field vegetables marinated in vinaigrette

Method Mix oil and chili powder together, rub evenly over fillets and let rest for 30 minutes. Heat saucepan and sear fillets on all sides, then lower heat and frequently turn to cook (medium rare to medium is recommended). Melt butter in pan and add elk and moresl. Saute for 1 minute. Add linguine and heat, toss until hot. Add cream and stir until incorporated with pasta. Lightly charbroil vegetables. Place pasta on hot plate and the Bison fillet in center, surrounded with char-broiled vegetables.