Picar la cebolla en juliana y ponerla en un cazo tapado a fuego lento para que sude bien, cuando esté blanda le añadiremos un poco de azúcar para que se caramelice ligeramente y la apartaremos.
Hacer el solomillo de bisonte poco hecho y presentarlo en un plato acompañado con la mermelada de cebolla.
Para decorar podemos utilizar unas ramitas de cebollino o perejil rizado, culis de frambuesa y reducción de Módena.
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