BISON FILET, SCAMPI, AND ALFREDO

The creamy richness of shrimp scampi pairs succulent seafood with our thick, juicy bison filet. The flavor is in the sauce – all you’ll need is a glass of your favorite white wine!

The creamy richness of shrimp scampi pairs succulent seafood with our thick, juicy bison filet. The flavor is in the sauce – all you’ll need is a glass of your favorite white wine!

• 4 tbsp olive oil

• 1/2 tbsp ground black pepper

• 1/2 tbsp salt for bison filet mignon

• 1/2 tsp dried rubbed sage

• 4 (6oz.) bison filet mignon

• 3 tbsp vegetable oil

• 1/4 cup olive oil

• 1 lb peeled and de-veined large shrimp

• 4 large garlic cloves, left unpeeled and forced through a garlic press

• 1/2 tsp dried hot red pepper flakes

• 1/2 cup dry white wine

• 2 cups heavy whipping cream

• 1 tsp salt for the sauce

• 1/2 tsp black pepper

• 5 tbsp butter

• 3/4 lb fettuccine pasta

• 1/2 cup chopped fresh flat-leaf parsley

1. Bring 6 to 8 quarts of salted water to a boil while cooking bison steaks.

BISON FILET MIGNON

1. Mix oil, pepper, salt, and sage in a small bowl. Rub oil mixture all over bison tenderloins, place in a large baking dish, and let stand for 20 minutes.

2. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add bison steaks, and cook until browned on all sides, about 4 minutes.

3. Reduce heat to medium, and cook until an instant-read thermometer inserted into the center of the steak registers 135°F for medium-rare, turning steaks occasionally. Remove steaks from the skillet, place on a platter, and keep warm.

SHRIMP SCAMPI AND FETTUCCINE WITH ALFREDO SAUCE

1. Meanwhile, heat olive oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking.

2. Sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl.

3. Add garlic to remaining oil in a skillet, along with red pepper flakes, wine, whipping cream, salt, and pepper, and cook over high heat, stirring occasionally, 1 minute.

4. Add butter to skillet, stirring until melted, and stir in shrimp. Remove the skillet from heat.

5. Cook pasta in boiling water until just tender, about 3 minutes. Drain pasta in a colander.

6. Toss pasta well with shrimp mixture and parsley in a large bowl.