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Bison Pot Roast

  • 10lbs.Bison Top Round
  • 1lb.onions cut 1” square
  • ½lb.carrots cut 1” square
  • ½ lb.celery cut 1” square
  • 4 oz.tomato paste
  • 5Lbison brown stock (can substitute brown beef stock)
  • TTSalt and ground Black pepper
  • 5fl oz.vegetable oil
  • 5 oz. All purpose flour
  • Cut you Bison Top Round into equal size pieces, suggest at least 8-12 inches in thickness and roast shape - likely 4 equal size pieces
  • Tie them with butchers twine to ensure they maintain a straight form
  • Rub each roast with 1 tbsp. of salt and 1 tbsp. of ground black pepper.Ensure that you rub the seasoning in the meat with your hand (if you merely sprinkle the seasoning it will fall off)
  • Preheat a roasting pan on high heat and place the roasts in the pan and sear all sized (including both ends) until they are golden brown - using about 2 oz. of oil
  • remove the meat and add the remainder of the oil and the vegetables.
  • Sautee until the vegetables are 75% done, and have a slight brown colour.Add the tomato paste and mix well.
  • Continue to sauté until the tomato paste browns slightly
  • Add the flour and continue to make your aromatic roux (roast for 2-3 minutes)
  • Deglaze with brown stock, stirring constantly to ensure no lumps
  • Place the seared Bison roasts in the pot, cover with a lid and braise in the oven at 300’F for 4-6 hours
  • Remove the roasts when they are “fork” tender and wrap each individually win plastic wrap.
  • Strain off the sauce and reduce by half.
  • Remove the plastic from the roasts and place in a container, cover with reduced sauce and let cool.
  • Ensure the sauce covers the meat in entirety.
  • Serve - once cool you can remove the roasts, slice them to a desired thickness and reheat slowly in the sauce
  • Alternatively you can reheat the whole roast in the sauce very slowly until the internal temperature is 160’F

Serve with Yukon gold mashed potatoes and garnish with roasted pearl onions and crispy bacon lardons.

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