Turkey is typical on Thanksgiving. But I’m not your typical gal. Thanks to the Bison Association, I was the lucky recipient of several bison products. One of the products was a 6 lb bison roast. It was unmarked, so I don’t have more specifics on it, but imagine a typical hunk of meat that looks like a large roast.
What I can tell you is that this was stunning! We took the leftovers and made it into a bison pot pie…. best pot pie I’ve ever had! Just be careful to not overcook the bison, it can get dry quickly.
Don’t wait for a holiday- this deserves to be eaten anytime!
Happy eating!
~Monique
The Best Buttery, Herby Bison Roast!
Buttery, Herby Bison Roast
~6 lb bison roast
1/2 cup butter, room temperature
2 tsp salt, pink
1 tbls Worcestershire sauce (or try dijon mustard)
1 tsp minced garlic
1/2 tsp minced onion
2 tbls mixed dried herbs (parsley, oregano, touch of rosemary and thyme)
1/2 tsp red pepper flakes
1/2 tsp paprika, smoky preferred
1 red onion, sliced into 1″ slices
2 carrots, cut in half lengthwise
1 cup beef broth
Remove the bison roast from the refrigerator, let sit on the counter for 1 to remove the chill and come closer to room temperature.
Preheat the oven to 500 degrees. Mix together the butter, salt, Worcestershire sauce and herbs. Slather all over the roast. Place the onion and carrot slices on the bottom of the pan. Set the buttered bison roast on top of the onions, add the broth and place in the oven.
Roast for 1 hour. Reduce heat to 325, and continue to roast for about 30 minutes, until a thermometer (placed into the center) registers 125 (rare) or 140 degrees (medium).
Remove from oven, and let rest a minimum of 10 minutes, up to 20 minutes. Slice and enjoy.
Serve with creamy mashed celeriac root or potatoes and drizzle on the yummy broth (or make a quick gravy out of it by whisking with a little flour.
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