Roasted Bison Tenderloin with Black Raspberry-Port Coulis

• 1 (2-1/2 lb.) bison tenderloin
• 1-1/2 tbsp. kosher salt
• 1 tbsp. freshly cracked black pepper
• 1 tbsp. hickory smoked salt
• 1 tbsp. paprika
• 2 tsp. cayenne pepper
• 1 pint black raspberries
• 1/2 cup Port
• 1 tbsp. brown sugar
• 3/4 tsp. freshly cracked black pepper
• 3/4 tsp. cayenne pepper
• 1/2 lemon, zest of

1. Preheat the oven to 275F.
2. Slice the silvery membrane off the tenderloin.
3. Using cooking string, tie string around the bison in three locations to prevent the tenderloin from losing its shape.
4. Mix all spices together in a bowl and rub into the tenderloin.
5. Place bison in the oven and roast for 50 minutes.
6. Check temperature.
7. Your goal temperature should be 10F lower than the temperature for your desired doneness -- 130F for rare and 160F for medium rare.
8. When at desired temperature, remove tenderloin and wrap with foil; let sit for 20 minutes while temperature rises naturally.
9. Slice tenderloin and serve.
10. Black Raspberry-Port Coulis: While tenderloin is wrapped in foil, place the black raspberries in a sauce pot on medium-high heat.
11. When juice is boiling, add Port, brown sugar, pepper and cayenne, mix well.
12. Cook until Coulis is slightly syrupy.
13. Remove from heat.
14. Mash berries with a potato masher to extract the remaining juice.
15. Pour through a sieve to catch the raspberry seeds.
16. Ladel onto plates.
17. Garnish with Coulis with lemon zest.

bison tenderloin, kosher salt, freshly cracked black pepper, hickory smoked salt, paprika, cayenne pepper, black raspberries, brown sugar, freshly cracked black pepper, cayenne pepper, lemon

Taken from www.foodgeeks.com/recipes/19486 (may not work)