• 1 lb. top sirloin bison steak, 1 inch thick, thinly sliced
• 1 Tbs. unsalted butter
• 2 cloves garlic, crushed
• 1/4 cup vegetable stock
• 1 Tbs. capers, drained
• 1 Tbs. plus 1 tsp. pine nuts

Season bison with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium high heat. Cook veal 1-2 minutes per side, turning until lightly browned outside and white throughout. Transfer bison to a platter. Add garlic to same skillet and cook a few seconds, until fragrant. Add stock, capers and pine nuts and cook 1 minute. Serve sauce over bison.

Per serving: calories 239, fat 10.8g, 42% calories from fat, cholesterol 105mg, protein 32.7g, carbohydrates 1.1g, fiber 0.2g, sugar 0.3g, sodium 157mg, diet points 6.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 4.5, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.1

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The recommended wines are: Pinot Noir, Burgundy, or Gewürztraminer.