Bison Medallions with Red Wine and Berry Sauce
Prep Time
Cooking Mode
250 ml (1 cup) cup red wine
75 ml (⅓ cup) cup black currant jelly
15 ml (1 tbsp.) tbsp balsamic vinegar
1 small vidalia onion
1 sprig of rosemary
125 ml (½ cup) cup cooking cream
125 ml (½ cup) cup fresh raspberries
5 ml (1 tsp.) tsp peppercorns
4 bison medaillons
To taste Moishes steak spices
4 La Raclette Du Village 1860 cheese
250 ml (1 cup) cup red wine
75 ml (⅓ cup) cup black currant jelly
15 ml (1 tbsp.) tbsp balsamic vinegar
1 small vidalia onion
1 sprig of rosemary
125 ml (½ cup) cup cooking cream
125 ml (½ cup) cup fresh raspberries
5 ml (1 tsp.) tsp peppercorns
4 bison medaillons
To taste Moishes steak spices
4 La Raclette Du Village 1860 cheese
Directions
1Morning
2Bring wine, black currant jelly, balsamic vinegar, onion, and rosemary to a boil in a skillet.
3Set aside half the mixture (about 250 ml) to use as marinade. Continue heating the remaining half at a low boil for 5 minutes.
4Add cream, raspberries, and peppercorns. Continue cooking while stirring for 2 minutes. Refrigerate.
5Cover the meat with cooled marinade and place in fridge to marinate 4 to 6 hours.
6Evening
7Heat sauce over low heat.
8In 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.
9At the end of cooking, place a slice of cheese on each medaillon and melt for 1 minute. Serve immediately.
10Top with sauce, garnish with rosemary, and serve with whole carrots and sliced potatoes grilled on the barbecue.
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Personal Note
Personal Note