Bison Rib Roast

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1 lb seasonal mushrooms (cremini, oyster, trumpet, chanterelle, any of your favorites!)

3 oz butter

2 red onions

4 oz olive oil

2 oz balsamic syrup or glaze

1½ cups peppercorn sauce

3 cups demi-glace

2 cups dry red wine, such as Cabernet

4 tbsp green peppercorns in brine, drained well

2 tbsp cracked black peppercorns

4 oz unsalted butter

2 shallots, peeled and sliced

½ carrot, diced small

½ rib of celery, diced small

1 tsp sliced garlic

2 canned Italian plum tomatoes, diced, or 2 tsp tomato paste

1 bay leaf

2 sprigs thyme

1, 3-4 lbs boneless bison rib roast

2 oz olive oil