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
