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Grilled Bison Tenderloin With Black Rice And Shiso-Plum Compote

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Ingredients

4 tablespoons unsalted butter

1 cup Chinese black rice (7 ounces), see Note

1 cup dry red wine

2 cups chicken stock or broth

salt

1 1/2 pounds red or purple plums, pitted and cut into eighths

2 1/2 tablespoons sugar

3 shiso leaves, shredded, or 2 tablespoons chopped celery leaves plus 1/2 tablespoon chopped tarragon

Four 8-ounce bison tenderloin steaks, 1 1/2 inches thick, tied with string

1 tablespoon pure olive oil

Freshly ground pepper

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