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.