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  1. #1
    Join Date
    Jan. 27, 2002
    Location
    new england,,usa
    Posts
    4,310

    Default help!!! how should i cook this bison roast?

    ruh-roh---we have to add this six lb roast to tomorrow's turkey feast.
    i know it's super lean, and i need to cook it medium at the very most to keep it from drying out---but what should i use for adding fat?
    i'd prefer not to use bacon, since we have bacon wrapped bread sticks and bacon roasted brussel sprouts already. any good ideas?
    tia, and happy holidays!



  2. #2
    Join Date
    Apr. 28, 2008
    Posts
    7,235

    Default

    Butter! It's the secret ingredient for many a high-end burger or other red meat cut. I always add it to venison roasts when we have company and I am not looking to be healthy. You can also mix herbs in the butter and coat the roast with the herb butter before sticking it in the oven -- yum.



  3. #3
    Join Date
    May. 11, 2009
    Location
    Dairyville USA
    Posts
    2,979

    Default

    Orrr....You could stick it in the slow cooker in a bunch of broth. With yummy veggies to soak up all the extra juices.
    Michael: Seems the people who burned me want me for a job.
    Sam: A job? Does it pay?
    Michael: Nah, it's more of a "we'll kill you if you don't do it" type of thing.
    Sam: Oh. I've never liked those.



  4. #4
    Join Date
    Jul. 12, 2009
    Location
    Heart of the Midwest
    Posts
    586

    Default

    to follow up on fordtraktor can you cut slits in the roast and also insert the herbed butter, as well as coating the roast with it? I would do a long slow cook in a low oven.
    pace, path, balance, impulsion and ??

    Don't panic! Ralph Leroy Hill



  5. #5
    Join Date
    Sep. 5, 2005
    Location
    Mass.
    Posts
    6,605

    Default

    I think the slow cooker is a good way to go. Since bison is so naturally low in fat, like venison, you need to cook it a long, long time at low temperature to break down the protein and make it tender. You could slow cook it for several hours and then finish it under the broiler to brown/crisp the outside if you want.
    I realize that I'm generalizing here, but as is often the case when I generalize, I don't care. ~ Dave Barry



  6. #6
    Join Date
    Oct. 31, 2001
    Location
    West of insanity, east of apathy, deep in the heart of Texas.
    Posts
    15,792

    Default

    You are quite right that bison needs a "wet" cooking method, due to its lean-ness. I'd cut it into two 3 lb pieces, for easier handling (and freezing, if necessary). Start by searing on all sides in EVOO with salt and pepper, in a large Dutch oven or stew pot. Then add beef broth, red wine, onions, garlic, dried thyme, and a tablespoon each of brown sugar and Worcestershire sauce. Bring to a simmer on stovetop, then cover and cook in a 375 degree oven for 2-3 hours, to internal temp of about 155. Add 1 lb. sliced cremini mushrooms about the last 1/2 hour. Remove roasts and let stand, while you add 1/4 cup flour or cornstarch that you've shaken with 1/2 cup warm water, in a sealed plastic container. Whisk this into the hot stew liquid to thicken. Serve over horseradish mashed potatoes or egg noodles.
    In loving memory of Laura Jahnke.
    A life lived by example, done too soon.
    www.caringbridge.org/page/laurajahnke/



  7. #7
    Join Date
    Feb. 5, 2006
    Location
    Kansas
    Posts
    1,404

    Default

    To thicken the gravy or even just as a cooking liquid, you could also use heavy (whipping) cream. Bison is so lean that it can stand up nicely to the richness of the cream.
    Incredible Invisible



  8. #8
    Join Date
    Jan. 22, 2000
    Location
    Coastal South Carolina :-)
    Posts
    3,948

    Default

    Please send a plate to my house! Yummy yum yum!
    Crayola posse~ orange yellow, official pilot
    Proud owner of "High Flight" & "Shorty"



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