Roast Loin of Bison with Shiitake Mushrooms

Ingredients

• 2.5 pounds bison loin trimmed of fat see Notes
• 2 tablespoons butter 
• 0.5 cup flat-leaf parsley divided chopped
• 0.3 teaspoon rosemary fresh chopped
• 0.3 teaspoon sage fresh chopped
• 0.3 teaspoon thyme leaves fresh chopped
• 2 teaspoons garlic divided minced
• 0.3 cup heavy cream 
• 1 teaspoon juniper berries 
• 8 servings kosher salt 
• 2 teaspoons orange zest grated
• 1 pound mushroom caps stemmed cleaned cut in half

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• wooden spoon
• kitchen thermometer
• aluminum foil
• kitchen twine

Directions

1. Using butcher's twine, tie loin at 1-in. intervals and transfer it to a baking sheet fitted with a metal cooling rack. In a small bowl, combine orange zest, thyme, rosemary, sage, 1/2 cup parsley, juniper berries, and 1 tsp. garlic and pat all over loin. Refrigerate at least 2 hours and up to 1 day.
2. Preheat oven to 35
3. Roast loin on middle rack of oven until rare, 30 to 40 minutes (125 on a meat thermometer).
4. Remove from oven and let rest, covered with foil, 15 minutes.
5. Melt 1 tbsp. butter in a large frying pan over medium heat.
6. Add mushrooms and cook until they have stopped giving off liquid and start to brown. Using a wooden spoon, move mushrooms to side of pan. In center of pan, melt remaining 1 tbsp. butter. Quickly stir in remaining 1 tsp. garlic and 2 tbsp. parsley, then combine with mushrooms, stirring occasionally and being careful not to burn the garlic. Stir in cream and salt to taste.
7. Remove twine and lightly salt meat. Slice very thin and serve with mushrooms.