4 x 175g Osgrow Bison Steak or Medallion
A little cream and whisky
Slice the mushrooms in little pieces and add to a pan. Stew in butter and then remove the pan from the heat.
Season the bison with Cajun, then fry the meat in half butter and half olive oil. Once the meat is medium done, remove from the pan and keep warm. Cool the juice with some whisky, add a little cream together with the sliced mushrooms.
Arrange the meat on a plate and pour over the creamy sauce. Serve with hot sweet corn, brown beans, and self-made French fries.