Roasted Bison Tenderloin with Merlot Sauce and Faro Risotto - alive magazine

Ingredients

• 1/4 cup (60 mL) good quality red wine vinegar
• 2 shallots, sliced
• 1 clove garlic, sliced
• 2 sprigs fresh thyme
• 1 cup (250 mL) good quality Merlot
• 4 cups (1 L) vegetable stock
• 1 1/4 pounds (575 g) bison tenderloin, centre cut
• 3 Tbsp (45 mL) grapeseed oil
• Kosher salt
• Pepper
• 3 cups (750 mL) chicken or vegetable stock
• 2 Tbsp (30 mL) grapeseed oil
• 1 shallot, minced
• 1 1/2 cups (350 mL) faro, rinsed
• 1/2 cup (125 mL) grated Parmesan