Recipe courtesy of Canadian Bison Association
If you use a bison roast, fry it in the oven at 150°C convection until the meat temperature reaches around 60°C. Meanwhile, let half of the red wine boil down in the pot. Then add pumpkin puree, sauce and sage, simmer at a low temperature for 30 minutes and season to taste.
If you use bison medallions, fry them briefly in a hot pan (the meat is tastiest when half-cooked or bloody). Sauté the wild mushrooms in a little butter. To serve, arrange the medallions or roast slices on the pumpkin puree and add the mushrooms over them.
Thicken 1 glass of beef broth until it leaves a thin film on the handle of a wooden spoon. To make the roux, melt butter in a pan and pour in the flour while stirring constantly, remove from the stove and let it cool. Stir the hot broth into the cooled roux and bring to a boil. On a low flame, let it boil down to the desired thickness.
Instead of frying, you can also take 40 g of bison medallions per serving.