This Alberta twist on a classic roast uses bison, which tastes sweeter than beef. Pumpkin, sage and red wine combine to deliver a dish that’s as tender as it is delicious.
3.3 lbs (1.5 kg) bison shoulder roast or 1.5 oz (40 g) bison medallions per serving
2 cups (500 g) assorted wild mushrooms
Butter (to sauté mushrooms)
1 cup (250 ml) bison demi-glaze (see below)
½ cup (125 ml) red wine
¾ cup (180 ml) pumpkin purée
2 tbsp (30 ml) fresh sage, chopped
Salt and pepper
1 ½ cups (385 ml) beef consommé
Flour or cornstarch for thickening
4 tsp (20 ml) butter
1 tbsp (15 ml) flour
1. If using a bison roast, cook at 300°F (150°C) on convection setting until internal temperature reaches 140°F (60°C). If using medallions, sear in a hot pan to medium-rare or medium. Do not overcook.
2. Lightly sauté the mushrooms in a bit of butter.
3. Make the demi-glaze:
- Thicken the beef consommé with flour or cornstarch. Cook over low heat until it coats the back of a wooden spoon.
- Make a roux by melting the butter in a saucepan and stirring in the flour. Let cool.
- Whisk hot consommé into the cooled roux and bring to a boil. Reduce heat and simmer until it reaches the desired thickness.
4. In a saucepan, boil red wine to reduce by half. Add the pumpkin purée, bison demi-glaze and sage. Simmer for 30 minutes at a low temperature. Season to taste.
5. To serve, ladle a small amount of pumpkin purée onto each dish. Layer on medallions or thin slices of roast bison and top with the sautéed mushrooms.