Coffee and Cocoa-Rubbed Bison

Ingredients:

• 1 whole bison tenderloin, cleaned and tied
• 2 Tbsp Coffee and Cocoa Rub (recipe)
• 6 heapings TbspBlueberry-Shallot Chutney (recipe)
• 3 Tbsp extra virgin olive oil
• 1 Granny Smith apple
• 1 Tbsp kosher salt

Coffee and Cocoa Rub

• ⅓ cup espresso beans, ground
• ¼ cup cocoa
• ⅓ cup brown sugar
• 1 Tbsp paprika
• 1 tsp cinnamon
• 1 tsp cayenne

Blueberry-Shallot Chutney

• 1 Tbsp extra virgin olive oil
• 4 shallots, peeled and minced
• 1 lb blueberries
• 2 Tbsp sherry vinegar
• 1 Tbsp Vin cotto
• 1 Tbsp kosher salt
• ⅓ cup golden brown sugar
• ¼ cup water
• ¼ cup dry sherry
• 1 Tbsp salt
• ¼ tsp cinnamon

Directions:

• Let bison rest at room temperature for 30 minutes, then pat dry.
• Rub lightly with 2 tbsp. of extra virgin olive oil, sprinkle on all sides with rub and season with salt. Heat the remaining 1 tbsp. of oil in a skillet on medium high heat and sear the bison until nicely colored, approx... 5-6 minutes.
• Transfer bison to a rack in a roasting pan and roast about 45 minutes until internal temperature is 120ºF. Remove from the oven and rest for 10 minutes under the foil, the internal temperature should be 125ºF-130ºF.
• Carve bison and top with a generous spoonful of warm chutney. Blueberry-Shallot Chutney 1. Combine shallots and oil in a saucepot and sauté on low until golden brown, approx. 15 minutes. Add remaining ingredients and simmer for about 45 minutes until reduced and glossy.