• 1 Tablespoon unsalted butter
• 1 large onion
  
• 1 medium rib celery 
• 1 Tablespoon minced garlic
  
• 1 Tablespoon thyme
• 2 teaspoon chipolte
  
• 1/4 cup tomato paste
• 3/4 cup red wine
• 3 large eggs
• 1 teaspoon unflavored gelatin (powdered)
• 1 Tablespoon fish sauce
• 1 teaspoon Dijon mustard
• 2/3 cup Italian bread crumbs
• 2 pound ground bison
• 1/2 pound bacon
• 3 ounces cheddar cheese
  

Adjust oven rack to middle position; heat oven to 375 degrees. Line a baking pan with foil and cover a rack with foil that you poke holes into.

Chop onions and celery fine and cook in butter until browned. Add spices and cook 2 minutes. Add tomato paste. Cook well and then add 1/4 cup wine. Scrap up as much fond as possible and dump everything into a bowl.

Mix eggs, wine, and gelatin and let sit 5 minutes. Add fish sauce and mustard. Dump in onion mixture and add bread crumbs. Add meat and mix well.  Put on top of foil covered tray and shape. Thin slice bacon and cover top and slides with slices.  Cook in oven uncovered for 6o minutes. If not at 160 F, cover and continue until temperature is reached.

(original recipe and many tricks from Cook's Illustrated).