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.