Glazed roast bison with wild mushrooms

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. 

Skill level
Cooking time
1.5 hours
10 to 12 servings

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.

Source: Taste of Canada Cookbook. Provided by the Canadian Bison Association.