Note: Bison is very lean, so be careful to not overcook it or it will become tough.
- 1 lb bison sausage, sliced into 1/2-inch pieces
- 2 tbsp olive oil
- 1 clove garlic, minced
- 2 splashes red wine
- 14 oz marinara
- Parmesan cheese, for topping
- Parsley, for garnish
- Salt, to taste
- Pepper, to taste
- 8 oz pasta, cooked
Heat olive oil in a large skillet over medium heat. Add the bison. Brown on all sides for 3 minutes. Add the garlic, stirring for 1 minute longer.
Using a slotted spoon, remove the bison and set aside. Pour the wine in the skillet and scrape up the brown bits. Reduce the wine to half. Add the bison back into the skillet. Stir in the marinara. Turn the heat down to low. Cover and gently simmer until the meat is cooked through, about 10 to 15 minutes.
Serve over hot pasta. Sprinkle with cheese and garnish with parsley.