Bison en portefeuille from Domaine du Bison, vegetables and tomme des joyeux fromagers from chèvrerie fruit d'une passion

Flavours of region Eastern Townships, Michèle Foreman

 

Serves 4

 

Ingredients :

  • 4 125 g (4 1/2 oz) escalopes of bison

 

  • 15 mL butter 1 tablespoon

 

  • 15 mL olive oil 1 tablespoon

 

  • 1 red pepper, seeded and finely diced

 

  • 3 shallots, chopped

 

  • 1 clove garlic, finely chopped

 

  • 1 zucchini, finely diced

 

  • 120 g cheese, thinly sliced 4 ounces

 

  • Salt and pepper

 



Red wine sauce

  • 250 mL red wine 1 cup

 

  • 2 shallots, chopped

 

  • 200 mL demi-glace 3/4 cup

 

 

Preparation :

 

1) Heat butter and oil in a skillet and sauté vegetables.



2) Season and reserve.



3) Spread equal portions of sautéed vegetables and cheese on the escalopes.



4) Roll and tie up securely.



5) Sear on all sides in a skillet, then place in a dripping pan.



6) Cook in a preheated 190°C (375°F) oven for 5 minutes.

 


Red wine sauce


1) Pour the wine into a saucepan.



2) Reduce by half.



3) Add shallots and reduce by a quarter.



4) Add demi-glace and reduce to desired consistency.

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