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
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.