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!
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.
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
West of insanity, east of apathy, deep in the heart of Texas.
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.