arrow_right Maple syrup, 2 Tbls
 arrow_right Balsamic vinegar, 2 Tbls
 arrow_right Red Wine Sauce, 2 Cups
 arrow_right Port, ¼ Cup
 arrow_right Blueberries, ¼ Cup
 arrow_right Black Cherries, ½ Cup
 arrow_right Vegetable oil, 1 Tbls
 arrow_right Butter, 1 Tbls
 arrow_right Bison tenderloin, 5 medallions (3 ½ oz each)

DIRECTIONS
 In a saucepan, heat the maple syrup and balsamic vinegar over medium-high heat.
 Bring to a boil and cook for 1 minute.
 Add the broth and the port.
 Season with salt and pepper.
 Simmer gently for about 10 minutes or until desired consistency.
 Add the blueberries and cherries.
 Keep warm.
 In a large skillet, heat the oil and butter over medium-high heat
 Once the butter foams copiously, cook the meat for 5 minutes on each side for medium-rare (meet thermometer should read 150F).
 Remove the meat and let rest for 2 to 3 minutes.
 
 SERVING
 Place the medallions on plates
 Top with the sauce
 Serve with roasted potatoes and/or asparagus
 Garnish with Rosemary sprig