• 2 Tbs. unsalted butter
• 1 small onion, chopped
• 1 small carrots, chopped
• 1 small celery rib, chopped
• 2 Tbs. all purpose flour
• 2 cups beef stock
• 1 tsp. tomato paste
• 1/4 tsp. liquid gravy seasoning
• 1 small onion, extra, chopped
• 1 clove garlic, crushed
• 1/2 cup fresh breadcrumbs
• 1/4 cup milk
• 1 Tbs. Worcestershire sauce
• 1-1/2 lbs. ground bison
• 1/2 cup all purpose flour

Melt butter in a small saucepan over medium heat. Add onion, carrot, and celery. Cover pan and cook about 5 minutes, stirring occasionally, until vegetables are softened. Sprinkle on flour and cook 2-3 minutes, uncovered, stirring until flour is lightly browned. Stir in stock, tomato paste, and gravy seasoning. Bring to a boil. Reduce heat to low, and simmer about 20 minutes until thickened. Strain to remove vegetables and season with salt and pepper to taste. Set aside gravy.

Prepare broiler. Combine onion and next 4 ingredients in a medium bowl. Season with salt and pepper to taste. Add meat and mix well. Form into 4 oval patties about 5 inch long, 3 inch wide, and 1 inch thick. Place flour on a plate. Dredge ovals in flour, shaking off excess. Broil about 4 inches from heat source 5 minutes per side, turning once, until browned, or longer if desired. Serve with gravy.

Per serving: calories 588, fat 32.8g, 51% calories from fat, cholesterol 159mg, protein 45.7g, carbohydrates 25.7g, fiber 1.9g, sugar 5.5g, sodium 640mg, diet points 14.6.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.3, Fruit: 0.0, Bread: 1.0, Lean meat: 6.0, Fat: 1.2, Sugar: 0.1, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Chenin Blanc, or Fumé Blanc.