Bison Wellington Recipe

• 2 1/4 lb Bison Tenderloin
• 1 sht Puff pastry
• 1/2 lb Wild chantrel mushrooms
• 1 3/4 ounce Pate foie gras

1. Sear and season tenderloin.
2. Saute/fry mushrooms and deglaze pan for jus.
3. Lay out sheet of pastry spread with foie gras, lay mushrooms down, then place bison and wrap.
4. Place on baking sheet, bake at 375 degrees till internal temperature reaches 140 degrees.
5. Let rest, slice and serve.
6. This recipe yields 4 servings.

tenderloin, pastry, chantrel mushrooms, gras

Taken from cookeatshare.com/recipes/bison-wellington-84873 (may not work)