Bison Roulade with Stout Mushroom Demi Sauce

Bison Roulade with Stout Mushroom Demi Sauce
4 slices bacon (apple wood smoked recommended)
4 slices ( 1/4-inch thick, 1 pound total) fresh bison roast
Salt and pepper
4 teaspoons Dijon mustard
4 tablespoons chopped flat leaf parsley
8 tablespoons crumbled bleu cheese (Stilton or Maytag if possible)
1 kosher dill pickle cut in quarters
4 tablespoons extra virgin olive oil
2 tablespoons minced shallots
1 cup sliced white mushrooms
1/4 teaspoon dry thyme
1/2 tablespoon dry steak seasoning blend
2 ounces stout beer
1 cup water
1/2 tablespoon beef base
2 tablespoons corn starchHeat oven to 350 degrees.Cook bacon in a skillet over medium heat to render the fat, about 3 minutes. Remove Drain on paper towels.Lightly pound bison slices until they are about 6 inches wide by 8 inches long. Season the pieces with salt and pepper, then spread 1 teaspoon of Dijon mustard over each piece.Near one end of each slice place 1 tablespoon of the chopped parsley, 2 tablespoons of the crumbled bleu cheese, 1 slice of bacon and 1 pickle spear. Roll the bison around the filling and secure with kitchen twine or toothpicks.In a heated skillet pour 3 tablespoons of olive oil and sear brown all sides of the rolled buffalo roulades. Bake in oven for about 10 minutes for medium rare.To make sauce: place remaining 1 tablespoon of olive oil in a heated sauté pan then add shallots, mushrooms, thyme and steak seasoning and cook till mushrooms are soft. Add beer and cook over medium heat till reduced by about half then add water and beef base and stir, reduce heat and simmer for about 10 minutes. Add corn starch and stir till slightly thickened.Serves four.Nutrition values per serving: 390 calories, 25 g fat, 9 g carbohydrates, 1 g fiber, 32 g protein, 88 mg cholesterol, 1,263 mg sodium.Govnor's Public House, Lake in the Hills