Marinated Fillet of Bison

Marinade

2 cups port wine

3/4 cup cider vinegar

1/4 cup brown sauce

3 Tbsp. mushroom ketchup

1 Tbsp. brown sugar

1-1/2 tsp. salt

pinch cayenne

1 lge. bay leaf

1 onion, diced

1 carrot, diced

1 clove garlic, crushed

8 pepper corns, crushed

Whole fillet of Bison

Fresh side pork

1/4 cup oil

1 mirepoix (onion, carrot, celery)

1 Tbsp. minced parsley

pinch each of: powdered chervil

tarragon

marjoram

mace

Salt and pepper, usual mix

1. In top of a double boiler combine ingredients for marinade and cook it gently for 25 to 30 minutes, but do not boil.

2. Wipe a whole fillet of bison with a damp cloth. Put it in an enamelled or porcelain dish and pour hot marinade over it.

3. Cover the dish with a cloth and keep it in a cool place for at least 48 hours.

4. Wipe the fillet dry, trim any fat and tie the fillet with cord to hold its shape and cover with strips of side pork.

5. Strain and reserve the marinade.

6. In a shallow roasting pan, heat oil and sear the filet well. Lower heat and add mirepoix.

7. Cook the filet, uncovered, in a slow oven (300 F. See Miracle Roast) for 40 to 45 minutes.

8. Put 1/2 cup of the strained marinade into a small saucepan and reduce it over high heat to a little more than half. Add 1/2 cup beef bouillon.

9. Bring the sauce slowly to a boil and thicken using a roux. Simmer for about 10 minutes.

10. Put the fillet on a heated platter, slice enough for the first serving and reshape the slices. Pour some of the sauce over the sliced fillet. Garnish the platter with tomatoes filled with creamed mushrooms and serve with a tart jelly.