High Plains Bison.com

Ingredients:

• 4 tablespoons olive oil
• ½ tablespoon ground black pepper
• ½ tablespoon salt
• ½ teaspoon dried rubbed sage
• 4 (6oz.) High Plains Bison Filet Mignon
• 3 tablespoons vegetable oil
• ¼ cup olive oil
• 1 lb. (20-25) peeled and de-veined large shrimp
• 4 large garlic cloves, left unpeeled and forced through a garlic press
• ½ teaspoon dried hot red-pepper flakes
• ½ cup dry white wine
• 2 cups heavy whipping cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 5 tablespoons butter
• ¾ lb. fettuccine pasta
• ½ cup chopped fresh flat leaf parsley

Cooking Instructions:

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

To Prepare Bison Filet Mignon:

1. Mix oil, pepper, salt, and sage in a small bowl. Rub oil mixture all over bison tenderloins and place in 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 instant-read thermometer inserted into center of steak registers 135° for medium-rare, turning steaks occasionally. Remove steaks from skillet, place on a platter and keep warm.



For 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 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 skillet from heat.

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

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