Bison Pot Roast Recipes

BISON RIB ROAST

Steps:

• Rib Roast
• 1.Trim any excess fat off roast (especially near thinnest part).
• 2.Rub roast with 2 ounces oil, and season with salt and ground black pepper.
• 3.Place in a roasting pan on a roasting rack.
• 4.Roast at 375°F for 45 minutes.
• 5.Reduce heat to 275°F.
• 6.In 15 minutes, check internal temperature with a thermometer. Continue every 15 minutes.
• 7.For rare to medium rare, pull roast out at 115°F. It will continue to cook as it rests. Do not slice for at least 20 minutes.
• 8.Garnish platter with the onions and mushrooms.
• 9.After roast rests, slice thin and serve immediately with peppercorn sauce.
• Peppercorn Sauce
• 1.In a 1½ quart sauce pot, sweat shallots, carrots and celery in 2 ounces of butter. Wait until tender and lightly browned.
• 2.Add diced tomatoes or tomato paste, and continue cooking for 10 minutes over medium/low heat.
• 3.Add red wine, bring to simmer and reduce slowly until ½ evaporated.
• 4.Add demi-glace. Bring to simmer, and reduce gently until sauce-like consistency (reduce by approximately 25-30 percent).
• 5.Add thyme and bay leaf. Cook slowly for about 10 minutes. Do not reduce by much, if any.
• 6.Strain into a clean sauce pot. Bring to simmer, and add peppercorns. Season with salt, to taste, and whisk in remaining butter. Serve warm.
• Mushrooms
• 1.Trim stems, slice or halve if very large.
• 2.Season with salt and pepper.
• 3.Saute at high heat in butter, reserve.
• Balsamic Onions
• 1.Slice 3 onions into 6 thick slices.
• 2.Brush or drizzle with oil and season with salt.
• 3.Char over high heat in a non-stick pan.
• 4.Note: Onions should burn on the outside, and remain sweet and delicious on the inside.
• 5.When cool enough to touch, drizzle with balsamic glaze.

SAVORY BISON POT ROAST

Steps:

• I briefly saute the carrots, celery and parsnips in some coconut or olive oil for a few minutes.
• I flour salt, pepper and a bit of garlic powder to coat the roast and after I pull the veggies out I brown the roast.
• I place the veggies on the bottom of the crock pot and place the browned roast on top.
• Dump the can of Fire roasted tomatoes on top and then top with the slices of sweet onion.
• Pour the wine and balsamic vinegar over the roast and veggies.
• Cook on low for 8-9 hours. I usually turn the roast over at about hour 5-6 and check for doneness. Grass fed meats are prone to toughness if over cooked and Bison is also very lean.
• When done, ladle out around 2 cups of the liquid to a pan and thicken up with flour or corn starch if you want some gravy.

BISON POT ROAST WITH HOMINY

Steps:

• Add the hominy to a large bowl and cover with 3 inches of water. Let soak overnight at room temperature. Drain, discarding the soaking liquid.
• Heat the oven to 250 degrees. Season the bison generously on all sides with 2 tablespoons salt. Heat the oil in a large Dutch oven or heavy pot over medium-high. Add the bison and sear it until browned on all sides, rotating the meat when it releases easily from the pot, about 15 minutes total. Transfer the meat to a plate, then add the drained hominy, stock, sage sprigs, cedar or juniper, and agave to the pot.
• Bring to a simmer over high heat, scraping the bottom of the pot. Return the meat to the pot, cover, transfer to the oven and bake until the meat is very tender, 3 to 3 1/2 hours, turning over the bison about halfway through. Remove and discard the sage sprigs and cedar, if using. (If using juniper berries, you can discard them, but it's not necessary: They add surprising flavor and texture when eaten with the meat.) Stir in the greens until wilted. Season the liquid with more salt to taste.
• Slice the meat into 1-inch-thick slabs and divide among shallow bowls. Spoon some of the sauce, hominy and greens over the slices, and garnish with whole or torn sage leaves.

BISON / BUFFALO POT ROAST

Steps:

• Set oven to 200°F Lay bison/buffalo pot roast on two large sheets of heavy foil. Sprinkle dry onion soup mix over roast. Lay vegetables around roast evenly and wrap roast tight in foil. You may want to add more foil to make it airtight. Put wrapped roast in glass baking dish and bake for about 3 hours or until the internal temperature reaches 140°F.
• This recipe can be made using any "cut" of Bison Roast.