Braised Rouladen of Bison


4-4 oz. pieces bison top sirloin

1/4 cup Dijon mustard

4 pieces bacon browned

1 small onion sliced and caramelized

4 pickle spears

1 cup white wine

1 cup demi-glace

Pound out Bison pieces 1/4 inch thick.  
Season with S+P.  
Lay out on work surface; smear each piece on one side with ½ TBLS Dijon mustard.  
Add pickle spear, bacon and onion.  
Roll up; use tooth pick to secure.  
Brown in oven proof pan.  
De-glaze with wine and demi-glace.  
Cover and cook 1 - 1.5 hours.  
Serve over mashed potatoes.