Holiday Recipes: The Perfect Holiday Bison Roast

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.

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.