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Honey Mustard Bison Sirloin Tip Roast


  •  One 2 lb. bison sirloin tip roast (fresh or fully thawed)
  •  2 tbsp. olive oil
  •  Pinch of paprika, and salt and pepper for searing
  •  ½ cup dry red wine
  •  1 cup of water
  •  1/2 cup Dijon mustard for spice crust
  •  1 cup honey mustard for spice crust
  •  10 cloves of finely chopped garlic for spice crust
  •  3 tbsp. chopped fresh sage for spice crust
  •  3 tbsp. chopped fresh oregano for spice crust
  •  1 tsp. of cracked black peppercorns for spice crust


1. Preheat oven to 275°F.

2. Heat olive oil on stovetop in a heavy bottom pan on medium high.

3. Dust the roast with paprika, and salt and pepper.

4. Sear the roast on both sides to seal juices.

5. Transfer roast to lightly oiled grill inside a roasting pan.

6. Pour 1 cup of water into bottom of pan.

7. Mix the spice crust ingredients together, and spread over the top of the roast.

8. Cover the pan and roast until internal temperature reaches 140°F (medium rare).

9. Remove the roast to a cutting board, and tent loosely with foil for 10 minutes to let the juices settle.

10. Deglaze roasting pan with ½ cup red wine, add 1 ½ cup broth, and thicken with roux to make au jus or gravy.

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