Bison Medallions with Red Wine and Berry Sauce Recipe

Name: Bison Medallions with Red Wine and Berry Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 250 ml (1 cup) red wine; 75 ml (1/3 cup) black currant jelly; 15 ml (1 tbsp.) balsamic vinegar; 1 small vidalia onion; 1 sprig of rosemary; 125 ml (1/2 cup) 15% cooking cream; 125 ml (1/2 cup) fresh raspberries; 5 ml (1 tsp.) peppercorns; 4 bison medaillons; To taste, Moishes steak spices; 4 slices of La Raclette Du Village 1860 cheese

Ingredients

250 ml (1 cup) red wine
75 ml (1/3 cup) black currant jelly
15 ml (1 tbsp.) balsamic vinegar
1 small vidalia onion
1 sprig of rosemary
125 ml (1/2 cup) 15% cooking cream
125 ml (1/2 cup) fresh raspberries
5 ml (1 tsp.) peppercorns
4 bison medaillons
To taste, Moishes steak spices
4 slices of La Raclette Du Village 1860 cheese

PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 2 servings

Instructions

Bring wine, black currant jelly, balsamic vinegar, onion, and rosemary to a boil in a skillet.
Set aside half the mixture (about 250 ml) to use as marinade.
Continue heating the remaining half at a low boil for 5 minutes.
Add cream, raspberries, and peppercorns.
Continue cooking while stirring for 2 minutes.
Refrigerate.
Cover the meat with cooled marinade and place in fridge to marinate 4 to 6 hours.
Heat sauce over low heat.
In the meantime, heat barbecue to medium-high.
Sear medaillons 2 minutes on each side, sprinkle with Moishes spices, and continue cooking 3 to 5 minutes on each side until desired doneness.
At the end of cooking, place a slice of cheese on each medaillon and melt for 1 minute.
Serve immediately.
Top with sauce, garnish with rosemary, and serve with whole carrots and sliced potatoes grilled on the barbecue.