Hill Country Bison Pasta

1 lb bison, 90% lean, coarsely ground

2 cups portobello caps, 1/2"cubes

½ cup onion, 1/2" diced

6 cloves roasted garlic, smashed

½ cup chicken stock

1 cup white wine

⅔ cup Parmesan cheese, freshly grated

1 tbsp flat leaf parsley, chopped

1 lb linguini, cooked al dente, resting in hot water

to taste, kosher salt

to taste, black pepper, freshly ground

1 tsp dried oregano

¼ tsp chipotle pepper, ground fine

1 tbsp extra virgin olive oil

Heat olive oil in saute pan to medium high heat. Add bison in small amounts. Sear 4 minutes or so.

Add onion and portobello. Season to taste with salt and pepper. Saute until tender, about 5 minutes. Add garlic stirring as to not burn.

Deglaze pan twice with white wine. Adding 1/4 cup and letting saute out, then adding second 1/4 cup.

Add Italian gravy and chicken stock. Simmer 15 minutes or until desired thickness.

Add Italian parsley and stir in. Simmer a few minutes.

To plate, ladle gravy onto plate, top with pasta.

Add fresh grated Parmesan cheese.

"rich lean bison with classic Italian Gravy make this a Hill Country favorite..."