We're talking wild game??
Plenty of Pheasant, Venison, quail recipes out there....
American Bison Tenderloin
1 8-10 ounce Bison Tenderloin Fillet
1 ounce of quality Cabernet Savignon (one you would drink, not clean the sink drain with)
1 dash ground cumin
1 dash cayenne pepper
1 dash fresh ground black pepper
3 fresh white sage leaves, finely diced
Mix well and marinate submerged for 10 minutes
Remove from the marinade and season with sea salt and fresh coarsely ground black pepper
Grill over high heat (Preferably Mesquite wood or charcoal) no more than 2 minutes on each side, finish in a 400 deg. F oven.
In a small pan, add 6 oz of Cabernet, 1 teaspoon Balsamic vinegar and 1 teaspoon of fresh whole rosemary leaves. Reduce to 1/3 and strain.
Serve on a bed of Wild Rice. Along side place 1/2 cup of sautéed fresh Porcini mushrooms. Pour the reduction about the plate adding a small amount over the fillet. Add a sprig of fresh rosemary as a garnish.
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