Bison Meatloaf with Mushroom Tarragon Gravy

Ingredients:

· ½ C. chopped walnuts

· 1/3 C. tart cherries

· 2 T. bourbon

· 1/3 C. panko

· 1/3 C. milk

· 1 Lb. bison

· 2 slices bacon, diced very small

· ½ onion, small dice

· 2 T. chopped tarragon

· 2 tsp. coriander, ground

· 2 eggs

· 2 T. ketchup

· Pinch of chili pepper flakes

· Salt and pepper

Method:

1. Preheat oven to 350.

2. In a small saute pan, toast the walnuts over low heat. Set aside.

3. In a small bowl, mix the cherries with the bourbon, set aside for 15 minutes.

4. In a large bowl, mix together the panko and milk. Let sit for 10 minutes. Then add the bison, diced bacon, onion, tarragon, ground coriander, eggs, ketchup, chili flake, and salt and pepper. Mix well. Transfer to a loaf pan and bake until a thermometer inserted reads 165 degrees.

5. Top with the gravy and then the toasted walnuts.

For the Mushroom Tarragon Gravy:

· 1 T. oil

· ¼ C. diced onion

· 2 cloves garlic, smashed

· 4 oz quartered mushrooms

· 1 T. flour

· 1 C. beef consommé

· 1 T. chopped tarragon

In a saute pan, sweat the onion and garlic in the oil until fragrant. Add the mushrooms and cook until soft. Sprinkle over the flour and coat everything well. Cook the flour 1-2 minutes. Add the consommé and tarragon. Cook until the gravy has thickened and the starch has cooked out. Season with salt and pepper.