• 1/3 cup chicken stock or water
• 6 ounces mushrooms, quartered
• 4 bison - 9 oz. ribeye steaks
• 2 shallots, chopped
• 3/4 cup dry red wine or chicken stock
• 1/4 cup parsley, chopped

Combine stock and mushrooms in a heavy nonstick skillet over medium high heat. Sauté mushrooms 5 minutes, stirring frequently, or until softened and liquid is evaporated. Transfer mushrooms to a bowl and keep warm. Wipe skillet clean, spray with vegetable oil spray and place over high heat. Season steaks with salt and pepper to taste. Sear 1 minute per side. Reduce heat to medium and sauté 2 minutes per side for medium done meat. Transfer steaks to a platter and keep warm.

Discard all but 1 Tbs. drippings from skillet. Sauté shallots in same skillet 2 minutes or until softened. Add wine to skillet, stirring with a wooden spoon to deglaze. Boil 3 minutes or until liquid is thick and syrupy. Stir in parsley and mushrooms. Cook until heated throughout. Season with pepper to taste. Serve sauce over steaks.

Per serving: calories 506, fat 14.8g, 29% calories from fat, cholesterol 201mg, protein 76.9g, carbohydrates 4.7g, fiber 1.1g, sugar 0.9g, sodium 204mg, diet points 11.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 11.5, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Zinfandel, or Burgundy.