5-6 lbs. Bison (I generally use 2 large arm shoulder roasts)

Place bison in Dutch oven and add enough water to almost cover the meat. Cover tightly and cook at 250 degrees F. for 8-10 hours until meat is tender and falls apart. Drain off the liquid, which can be saved for soup, etc.. Pull the meat apart to your liking. Place the pulled bison and sauce in a large pot and mix thoroughly, reheat at low temperature until hot. Enjoy!

BBQ Sauce

2 cups of ketchup
2 tbsp of Worcestershire sauce
¼ cup of honey
¼ cup of cider vinegar
3 tbsp Gulden’s mustard
¼ cup of dark molasses
¼ cup of Emeril’s kicked up Bam-B-Q sauce

Mix all ingredients and pour over meat.
Serving Suggestion:

Serve on warm, toasted deli rolls.

1 bison Tri-Tip
1 T. lemon zest
1 ½ t. ground cumin
1 t. Kosher salt
1 t. pepper

Fresh Basil Marinade

1 cup Bison broth (beef broth could be substituted)
2 T. Balsamic vinegar
2 T. Olive Oil
2 T. minced fresh Lemon Basil (other fresh basil could be substituted)
1 T. Dijon style mustard
1 t. Sea salt
1 t. pepper

Directions

Combine marinade ingredients and whisk until well blended. Place meat in Ziploc with marinade. Place in refrigerator overnight.

Prepare medium-hot grill. Remove bison roast from marinade. Reserve marinade for sauce if desired. Pat roast dry with paper towel. Combine lemon zest, salt, pepper and cumin. Sprinkle then rub over entire roast. Place roast on direct fire (turning over once) until internal temperature reaches 130 to 135 degrees (130 will rise to 135 medium rare, while resting and 135 will rise to 140 and so on) let rest for 10 minutes until desired internal temperature has been reached. Slice in ¼ inch slices across the grain.

Sauce

Place reserve marinade in sauce pan. Cook until reduced by half. Add 2 T. butter and ¼ cup cream for a zesty, creamy sauce.

3 lb. Bison roast
2 Tbs cooking oil
1 bay leaf
1 tsp salt
6 peppercorns
4 carrots, sliced
6 Spanish onions
6 potatoes, peeled & quartered
1 stalk celery, chopped
1 cup apple juice
1 cup water
1/2 tsp pepper
1 tbs cornstarch

Pre-heat oven to 275º F Heat oil in Dutch oven over medium heat. Add bison roast and brown well on all sides. Add onions, carrots, celery, bay leak salt, pepper, apple juice and water. Cover and place in preheated oven for 1 hour. Remove from oven, add potatoes. Cover and return to oven for 1 hour or until potatoes are fork tender. Thicken gravy with cornstarch.

Bison Eye of Round Roast approximately 2 pounds
1 tablespoon fresh thyme, stem removed, coarse chopped.
2 tablespoon fresh garlic cloves peeled and chopped well.
1 teaspoon fresh rosemary, stem removed, chopped well.
2 tablespoons kosher salt
1 tablespoon coarse ground black pepper.
2 to 3 ounces extra virgin olive oil

Put all the seasonings in a bowl, and drizzle in olive oil, mixing well with whisk or wooden spoon.
The result will be a thick mixture, almost a paste. Remove paste from bowl, and rub into bison
roast, pressing/rubbing the mixture into the roast well. Place roast in a large plastic bag for at
least two hours prior to cooking.

Preheat oven to 475 degrees. Place roast in roasting pan on a rack, on middle shelf of oven.
Cook for 15-20 minutes, until roast is browning well. Immediately drop oven temperature to 200
degrees. Continue cooking until internal temperature is 130 to 140 degrees or rare going into
mid-rare. The higher temperature reading will take you into medium, because of the ‘carry over
cooking’ that takes place with any item that is cooked. (that means the internal temperature of
the meat continues to rise after it’s removed from the oven) Remove the meat from the oven,
cover with foil and let it rest for 10 minutes, place on cutting board, and slice as thinly as
possible.

“The Most amazing Bison you’ll ever eat!”