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Bison Medallions with Red Wine and Berry Sauce

Bison Medallions with Red Wine and Berry Sauce

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 610
  • Lipides 25 g 38 %
    • Saturated fat  13 g
    • ++ Trans fat 0 g 65 %
  • Cholesterol 185 mg
  • Sodium  220 mg 9 %
  • Carbohydrate 27 g 9 %
    • Fibre  2 g 8 %
    • Sugars  16 g
  • Protein 54 g
    • Vitamin A 30 %
    • Vitamin C 15 %
    • Calcium 48 %
    • Iron 40 %
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Recipe details

Ingredients

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Directions

Morning

  1. Bring wine, black currant jelly, balsamic vinegar, onion, and rosemary to a boil in a skillet.
  2. Set aside half the mixture (about 250 ml) to use as marinade. Continue heating the remaining half at a low boil for 5 minutes.
  3. Add cream, raspberries, and peppercorns. Continue cooking while stirring for 2 minutes. Refrigerate.
  4. Cover the meat with cooled marinade and place in fridge to marinate 4 to 6 hours.

Evening

  1. Heat sauce over low heat.
  2. 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.
  3. At the end of cooking, place a slice of cheese on each medaillon and melt for 1 minute. Serve immediately.
  4. Top with sauce, garnish with rosemary, and serve with whole carrots and sliced potatoes grilled on the barbecue.

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