Bison Tenderloin with Cherry Port Sauce & Brussels Sprouts
Port wine and Luxardo cherries are the dynamic duo in this sauce. It’s well-suited to bison tenderloin, a lean game meat boasting richer-than-beef flavor.
Inspired by Sri Lankan cuisine, the rub for this venison calls for a potent blend of spices – coriander, cumin, cardamom, clove, cinnamon, mustard seed and more. Fish sauce gives the coconut milk an umami boost.
Bison, an exceptionally lean meat with rich, bold flavor meets its match in a pan sauce made with apple brandy and juniper butter, sweetened with date and shallot jam.
Like duck and goose, guinea fowl pairs especially well with fruit. We love the savory, sweet and briny mingling of thyme, orange zest, prunes, and olives in this dish.
Two tricks make this riff on traditional Bolognese sauce molto delizioso. We mix the ground rabbit with pureed rabbit liver and cook the aromatics with a bit of Kurobuta bacon. Try it!
