Roasted bison with wild mushrooms

preparation (bison):
If a whole bison roast is used, it must be roasted in an oven at 150ºC until the internal temperature is 60ºC. While the bison is roasting, cut the red wine in half in a saucepan. add the pumpkin puree, demi-glace broth and sage. simmer for 1/2 hour and season to taste. (if using medallions, briefly sauté in hot skillet). lightly sauté the wild mushrooms in a little butter. to serve, place the medallions or a few thin slices of bison over the pumpkin puree.
cover the meat with the sautéed mushrooms.

preparation (demi-glace):
To quickly make a demi-glace broth, heat a can of beef broth until thickened. Prepare a roux by mixing the butter with the flour in a pan. Mix the hot broth with the cooled roux and bring to a boil. lower the heat and cook slowly until the appropriate thickness is achieved.