This classic dish is elevated by bison; tender and flavourful.
The Perfect Bison Roast
| Choice of Rangeland Roast (Eye of Round, Sirloin Tip, etc…) | 1 piece around 4lbs (we used Eye of Round) |
| Extra-Virgin Olive Oil | 2 tbsp. |
| Salt | 2 tsp. |
| Garlic, minced | 3 cloves |
| Pepper | 1 tsp. |
| Rosemary, chopped | 1 tbsp. |
| Leaves from 1 thyme sprig, Chopped | 1 tbsp. |
Instructions
- Recommended: let the roast sit uncovered at room temperature for 1 to 2 hours.
- Preheat oven to 475°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub over the roast until covered, lightly.
- Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat to 275°.
- Add a cup of water to the bottom of the roasting pan. This will keep the roast moist and will allow for some extra flavour juices to make gravy.
- Cook roast, covered for 1 hour 10 minutes or until an internal temp of 140°F to 145°f (60°C – 63°C) for rare to medium-rare. Never cook past internal temp of 155°f.
- Remove from oven and let rest 10 to 15 minutes before serving.
Click below to find more great bison holiday recipes
https://rangelandbison.ca/recipes/holiday-recipes-bisonwellington/
