Wednesday, September 16, 2015 Categories: Recipes
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Serves: 2 – 4
1 bison roast (Sirloin Tip / Eye of Round)
1-2 teaspoon salt
1 teaspoon pepper (course ground)
2-4 bay leaves
1 cup mirepoix (medium fine chop of onion, celery, carrot & garlic)
2 - 4 tablespoons flour
1-2 tablespoon butter
- 1-2 cup bison stock (if not available use another liquid; beef/veggie stock, 1/2 red wine, 1/2 water or stock)
- Preheat oven to 500o F. Rub the seasoning into the completely thawed roast. Cook uncovered for 1/2 hour to sear for color and flavor.
- Reduce heat to 275o F, add mirepoix, bay leaves and liquid to pan, cover with lid or parchment lined foil. I like to use the latter so that a digital thermometer can be inserted at this point. Cook to medium rare (145o F) or no more than medium (160o F).
- Remove from oven and remove from roasting pan to plate, cover with same foil used for roasting and let rest while you make the gravy.
- Combine flour and butter in a small dish. Bring remaining roasting liquid to simmer on stove top. Whisk butter/flour mixture into liquid until combined. Leave the cut up veggies in as they will impart good flavor. Continue to cook adding more stock or water as necessary to achieve desired consistency. Be sure to add the juice that has accumulated on the plate that the bison roast is resting on, back into the gravy. Taste and adjust seasoning.
- Strain gravy through mesh sieve. Slice roast at right angle to the grain and serve.