- 1-1.25 kg bison roast (rump, inside round, sirloin tip, or cross rib)
- 1 cup hot water
1. Thaw roast and season
2. Insert oven proof meat thermometre into roast.
3. Place roast in roasting pan with the lid on.
4. Preheat oven to 500 F (260 C) and sear roast for 10-15 minutes (keep an eye on it!)
5. Lower heat to 275 F (135 C), add one cup of water to roasting pan, and cover with lid.
6. Check your meat thermometre regularly until it reached 140 F (60-62 C). Remove from oven, place on a warmed serving dish, and cover loosely with aluminum foil.
7. Let roast sit for 10 minutes and carve into thin slices with a sharp knife, cutting across the grain.
Tips for bison roasting:
1. The choice of cut:
- Premium Roast (prime rib, rib eye, or tenderloin)
- Oven Roast (rump/inside round, sirloin tip, or cross rib)
- Pot Roasts (Chuck or Hump - slow cook or braise in liquid)
- A bison roast requires less seasoning than other types of meat due to its inherent natural flavours from the slower growth rate on pasture and added maturity of the bison before slaughter.
- Season with pepper, garlic, herbs such as rosemary, oregano, sage, or whatever your favourites are.
- No salt before cooking. Salt draws the moisture out of the meat quicker.
- Sea salt , kosher salt, or rock salt are recommended, as they are more flavourful than table salt.
3. Searing (browning the meat before cooking):
- Hot oven 500 F for 10-15 minutes
- Hot pan, brown in very hot cooking oil for 2 to 3 minutes per side
- BBQ on a very hot grill until browned on all sides.
- Allow 35 minutes per kilogram. Take note: a room temperature roast will cook faster than a refrigerator temperature roast.
- Lower the temperature to 275 F for a conventional oven and 250 F for a convection oven.
- Use a covered roasting pan with one cup added hot water (or beer, broth, or liquid of choice).
- Use meat thermometre and cook until 140 to 145 F for a rare or medium rare roast.
- Never cook a bison roast past 155 F as the meat is too lean for a well-done roast. If you like well done meat, then try a slow cooker pot roast in liquid or a well marbled beef roast.
- Carmelizing: remove the lid from the covered roasting pan for the last third of the cooking time to carmelize the meat with dry heat.
5. Resting the Roast:
- Remove the roast from the oven and place on a warm platter, cover lightly with aluminum foil for about 10 minutes.
- Carve the roast with a very sharp knife, across the grain into very thin slices.
- A Prime Rib, Rib Eye, or Tenderloin roast (which are the most tender cuts) can be carved into thick slices like a steak.