Joan's Oven Braised Bison Brisket

  • Prep Time: 30 minutes
  • Sitting Time: overnight
  • Cook Time: 4 – 5 hours
  • Serves: 8

3 – 5 lb Bison Brisket (thaw and trim)
1 Tablespoon peppercorns
1/4 cup onion flakes
5 – 6 cloves garlic
10 – 12 large bay leaves
1 cup bison stock (Osso Bueno link)
1/2 cup soy sauce
1/2 cup water (or stock, wine or beer)


1. Thaw and trim brisket of visible fat and remove as much silverskin as possible.

2. Crush peppercorns, onion flakes and garlic together.

3. Place brisket in your roasting pan, rub the crushed mixture into the brisket on both sides. Seal as tightly as you can with parchment and foil and place in the fridge overnight.

4. In the morning, place the bay leaves on the top side of the roast (press down so they stay put) and flip the brisket so the bay leaves are now on the bottom. Put back in the fridge for a couple of hours depending on your schedule and when you want to start to cook.

5. Take brisket out of fridge about 1 hour before cooking to bring to room temperature. Preheat oven to 275o F and assemble your braising liquid with stock and soy sauce. Pour liquid over brisket, seal tightly and put in oven. Slow roast for approximately 5 hours.

6. Remove from oven. Carefully remove foil and parchment. Remove brisket to platter, cover with parchment/foil and let rest for 15 minutes while you use the remaining pan juices to make a gravy or a reduction. Slice the rested brisket directly across the grain at a 90o angle. Pour reduction over sliced brisket or serve with gravy.


If you don’t have dehydrated onion, substitute fresh onion sliced thinly and placed underneath brisket before pouring liquid over to begin braising. I used a large lasagna pan and marinated and roasted in same pan. The brisket can also be forked or pulled with the grain to serve as pulled meat. This is how we used up the leftover brisket and heated it up in the gravy for “pulled bison on a bun”. Deelish!

Joan’s Roast Bison (Sirloin Tip, Eye of Round)

  • 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)
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Strain gravy through mesh sieve. Slice roast at right angle to the grain and serve.

Bison Cooking Guidelines

Bison Steak Cooking Guidelines

Grill, Broil, or Pan-Broil

  • Use steak 3/4 to 1 inch thick
  • Place in lightly oiled skillet and use medium heat on stove top
  • Place buffalo on BBQ or 6 inches from the heat source In broiler
  • Cook 4 to 5 minutes per side
  • To increase tenderness, marinate sirloin tip and inside round steaks for 8 to 24 hours

Bison Roasts Cooking Guidelines

Rib, Loin and Tenderloin

  • Use uncovered pan with rack
  • Season as desired to taste
  • Cook at 275F (135C)
  • Do not cook past medium 155F (68C)

Sirloin Tip, Inside Round

  • Sear roast in oven at 500F (260C) or on stove top in hot pan
  • Season roast, add ¼ cup (50ml) of liquid (water or red wine)
  • Roast at 325F (165C) in covered pan or place in slow cooker
  • Cook roast to medium rare 145F (63C)

Bison Burger Cooking Guidelines

  • Cook ground meats to 160F (70C) internal temperature
  • Make sure all patties sit flat on grill for entire cooking time
  • Cooking equipment should maintain temperature of 375F (190C) even when loading continuously with frozen patties
  • Ground bison should always be cooked until no pink remains

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