Now I have to confess that I’m not always keen on sharing photos of raw meat prior to cooking but this endeavor of working with bison turned into a crowd favorite; and before I could nab a picture of the finished product, I realized that sometimes you just can’t keep hungry kids waiting so this was the only pic captured before the devouring began! = )
As many of you know, we launched a coop a couple months back and I have been testing out many of the Boulder Natural Meats products that I ordered. I have thoroughly enjoyed their Ground Bison, it is crazy delicious and hands down so much better than what I had been getting at Costco and I don’t say that lightly as I am a devoted Costco lover.
I had been hoping to host a Share Class on Bison earlier this Winter but I just hadn’t gotten around to testing any Bison recipes until yesterday when my husband and I tried out a concoction of Fresh Herbs layered onto a bison roast and served with a red wine sauce. Boy, was it delicious and can’t wait to try more! I frankly had been intimidated to try using other cuts of bison other than ground as I just wasn’t sure what the texture would be like. I have to say that it really is no different than beef, maybe just a wee bit chewier but hands down the flavor was outstanding and still incredibly delicious. Next time, I am going to try a slow cook method and see if that changes the texture at all. I’ll keep you posted.
Hope you enjoy and for those who are interested in ordering some Bison this next go around for the co-op, feel free to email me at firstname.lastname@example.org so you can get on the distribution list. We will be sending out product flyers in the next couple of weeks.
Herb Crusted Bison Sirloin Roast with Red Wine Sauce
- Bison Sirloin Roast (rinsed and patted dry with paper towels) – approx. 3-4 lbs.
- 1/4 cup Olive Oil
- 3 Garlic Cloves, finely minced or substitute with 2 tsp. of Garlic Powder
- ¼ cup Chopped Onion or substitute with 1 Tbsp. of Minced Onion
- 2 Tbsp. of Fresh Thyme Leaves
- 2 Tbsp. Fresh Rosemary
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Freshly Cracked Pepper
- Handful of Fresh Thyme Sprigs
Red Wine Sauce
- 3 Tbsp. Butter
- 2 cup Beef Stock
- 1 cup Cabernet Sauvignon
- 1 Tbsp. Rosemary
Place dried Roast into a Roasting Pan that allows for 1 -2” all around the roast. Combine olive oil, garlic, onion, thyme, rosemary, salt and pepper in small bowl. Using hands, rub herb mixture all over roast until coated. Place sprigs of Thyme on top of roast. Cover pan with foil or plastic wrap and let sit for up to 2 hours to allow for roast to come to room temperature.
Preheat oven to 500°. Place roast in oven for 10 minutes and then turn OFF oven and without opening the oven door, let roast sit in oven for two hours. Remove roast from oven and place out onto cutting board, covering tightly with tin foil and allowing to rest for up to 15 minutes.
Meanwhile, place butter into roasting pan and place on stove over medium high heat. Stir butter until melted while scraping bottom of pan to release any small bits of roast. Slowly pour in the beef stock and wine and continue to cook until liquid has reduced down by at least half. This normally takes about 30 minutes. Once the sauce has been reduced, stir in rosemary; and remove from heat. Slice roast using sharp knife and then ladle sauce over the slices and serve immediately.
I have to admit that I loved this even more as leftovers on Day 2, dipping the sliced bison into the sauce. Yum!
Hope you enjoy!
As always you can find more at Sharing Our Life, Love and Food.