| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
6-7 oz Bison Filets |
| 8 |
oz |
Smoked Elk or smoked Ham Julienned |
| 4 |
tb |
Vegetable Oil |
| 1 |
tb |
Chili Powder |
| 12 |
oz |
Cooked Linguine |
| 2 |
oz |
Morel mushrooms, julienned |
| 2 |
oz |
Whole butter |
| 4 |
oz |
Heavy cream |
|
|
Misc baby field vegetables |
|
|
Marinated in vinaigrette |
INSTRUCTIONS
Mix oil and chili powder together and rub evenly over filets and let rest
for 30 minutes. Heat saucepan and sear filets on all sided, lower heat and
cook, turning often until desired doneness. (Medium Rare to Medium is
recommended. Melt butter in pan and add elk and moresl. Saute 1 minute. Add
linguine and heat, toss until hot. Add cream and stir until incorporated
with pasta. Lightly charbroil vegetables. Place pasta on hot plate. Place
Bison filet in center and surround with char-broiled vegetables.
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