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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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Roaming Alberta Meats
Roaming Alberta Meats is based in Calgary. The company was started by Meaghan Riopel, entrepreneur and MBA/CMA graduate.

Meaghan had a personal desire to connect with farmers and understand exactly where the meat on her table was coming from. She works closely with her parents, Joan & David Hines…

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