- 3-4 lb. Wild T Bison Farm bone-in rib roast
- ½ cup beef base concentrate
- ¼ cup (approx. 2 heads) freshly pureed garlic
- ½ cup dried rosemary
- Coarsely ground black pepper
- ¼ cup vegetable oil
- Outer peels of 4 large onions
Rub the roast with beef base concentrate and then the garlic. Sprinkle the rosemary and pepper all over, letting it stick the beef base. Wipe the oil on your hands and gently rub the herbs into the roast. Let stand 1 hour at room temperature.
Preheat oven to 500 degrees F. Place the roast on a foil-covered roasting pan. Arrange the onion peels around the base of the roast and place in oven. Roast for 8 minutes, so that the onion peels burn and the smoke lightly penetrates the meat, then lower the heat to 250 degrees F. Roast for 18 minutes per pound, or until a meat thermometer reads 125 degrees f for rare or 138 degrees F for medium-rare. The low temperature will keep the roast tender.
Remove the roast from the oven and allow it to rest for 15 to 20 minutes before carving. The temperature will rise about 10 degrees F while resting, bringing the meat to the correct serving temperature.
1 3lb. Bison Brisket
3/4 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tsp. olive oil
2 lbs. onion, halved and thinly sliced lengthwise (6 cups)
1/2 Bay leaf
1 (12oz) bottled beer (not dark beer or ale)
1 beef bouillon cube, crumbled
1 tablespoon Balsamic vinegar
Directions: Preheat oven to 350 degrees F. Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-8 quart wide heavy pot over moderately high heat until hot, but not smoking, then brown the meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
Cook onions with bay leaf in remaining oil over moderate heat, stirring occasionally until golden, 10-12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come halfway up sides of brisket) and bring to a boil.
Cover pot and braise in the middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool is sauce, uncovered, 30 minutes.
Transfer brisket to a clean cutting board. Season with salt and pepper. Slice meat across the grain and serve with sauce.
- 4 large garlic cloves, minced
- 4 tablespoons balsamic vinegar
- 4 tablespoons fresh lemon juice
- 3 tablespoons Gray Poupon Dijon mustard
- 1 1/2 tablespoons Worcestershire sauce
- 1 teaspoon freshly chopped Rosemary
- 1 teaspoon freshly chopped basil
- 1/2 teaspoon dried hot red pepper flakes
- 2/3 cup olive oil
- 2 pound Wild T Bison London Broil
In a bowl whisk together marinade ingredients until combined well. Put London broil in a large re-sealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
Remove meat from fridge, leaving it in the plastic bag set out on counter to bring to room temperature. When the meat is no longer “cold” it is ready to grill. Disgard marinade and place London Broil on an oiled rack set about 4 inches over med-high heat, turning once, 9 to 10 minutes on each side, or until it registers 130°F. to 135°F., on a meat thermometer for rare to medium-rare meat. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
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!
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.
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
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.
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
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
“The Most amazing Bison you’ll ever eat!”