Cooking notes - Coat the bison steaks lightly with flour that has salt, pepper, and sweet paprika added. (n.b. -you can use beef, beef just doesn't like me!). Sear in a mixture of olive oil and butter. Pull the steaks to rest once they are browned. They do not have to be done all the way through

In the same pan, sauté 3-4 shallots until just translucent. Add a tablespoon of tomato paste. Add a couple of cups of diced mushrooms. We have used a combinations of baby bella, oyster, shitake, chanterelle.* Cook until they soften, adding more butter or oil as needed. Cook until mushrooms are soft. Deglaze the pan with cognac. After cognac has reduced, add 1/2 single of dry white wine and 1/2 single dry red wine. Add a couple of teaspoons Herbs de Provence. Let reduce.

Now the dairy - Goat cheese (~4 oz), cream, yogurt if you want it even tangier. Also add some fresh or lightly dried parsley, herbs de Provence, paprika + salt and pepper to taste. Slice the steaks into bite-sized pieces and add them back in along with any juices from resting. We also tossed in some frozen peas at this point.

Let it burble for a few minutes, then taste and see what it needs. We added a bit of Worcestershire sauce and some Dijon mustard. Lemon zest might be nice. Add arrowroot if needed to thicken a bit more. You could just let it thicken on it's own but we were impatient.

Meanwhile you should have cooked your pasta/noodles to al dente, pulled it and let it drain. Add it at this point, toss with the sauce, and you're ready to eat!