1 c canola oil
1/4 c olive oil
1 tbsp minced garlic
1 tbsp maple
1 tbsp lemon juice
1/2 tsp pepper
1/2 tbsp salt
about 6 fresh sage leaves chopped
a snippet of sweet grass
1 lb bison, cut into strips
Marinade the meat for 24 hours.
When ready to prepare, drain excess oil and heat your pan on high, sear meat.
Set off to the side.
1 c heavy cream (36%)
1 tsp minced garlic
1/2 c parmesan cheese
1 tbsp blue cheese
1/4 oz white wine (or any liquor)
4oz spaghetti, cooked Al Dente
Heat a new pan with a small amount of oil – 1 tsp.
Heat the pan but don’t let it get too hot.
Then once the oil is heated add your garlic and a dash of salt and pepper.
Cook the garlic till its a nice golden color then use your white wine to deglaze the pan so you get all the flavors with it.
Next add your cream with the parm and blue cheese.
Cook on slow and add the noodles when the cream starts to slightly boil.
Cook the pasta and sauce till is thickens a bit.
Taste the sauce and salt and pepper to taste.
Put on a plate and top it off with the seared meat and a little bit of blue cheese crumble.