12oz. julienne Buffalo Tenderloin

½  cup onions

1cup sliced mushrooms

Cracked black pepper

8 oz  boiled noodle

½  cup demi-glace

½ White wine

¼ cup heavy cream

Olive oil



In a hot sauté pan add 1 tbls oil and bison.
Sauté three to five minutes.
Add salt and a pinch of cracked black pepper, onions, and mushrooms.  
Sauté for two minutes.
Add a splash of wine, a pinch of paprika, demi-glace, and cream.
Serve over buttered noodles.