The perfect Bison Roast

Many people are afraid to try a Bison Roast.  If you screw it up it will be an expensive lesson.   If you get it right, it will be an amazing meal.  There are plenty of internet instructions, but I have found some info is contradictory. I have made a few since we began this journey and I can only tell you what I have experienced.  If you know what you are doing, keep doing it.  If you don’t, read on…

The Chuck Roast

This is my most popular and hard to screw up.  These come with the bone in and fat throughout. This makes them one of the more flavorful roasts.

Chuck roasts are best done in a crock pot.  For a 3-pound roast, I do 4-6 hours on low and the meat falls off the bone.  I add carrots, potatoes, onions and garlic at the beginning and about a cup of water or broth. 

As an alternative, you can add a ½ jar of mild giardiniera on top of the roast for 6 hours.  Shred the meat and serve as sandwiches on your favorite rolls or buns.

Sirloin Tip Roast

This one has very little fat so it’s important to keep it moist. The recipe I have from the Wisconsin Bison Producers Association has worked the best.

Coat the roast with olive oil and spice it up!  I like Garlic Salt, Onion Salt and Pepper.  Add about 1 cup of broth. (I make my own bone broth, but beef broth works).  Preheat oven to 450 degrees. Roast for 15 minutes then turn the heat down to 300 degrees.  Continue cooking for 10 minutes for each pound. 

The internal temperature should be 140 degrees.  Cover and let rest for 15-30 minutes.  Slice thin across the grain. 

Round Roast

My first Round Roast was tough and chewy and I was hesitant to make another one.  Then I found the perfect way to roast it. There is no fat at all in this cut.

I spiced it up and let it sit for about 30 minutes to allow the juices to react with the salts and other spices.  I browned it in a hot frying pan for about 2 minutes on each side.  Cover the bottom of the pan with bison or beef broth. Put it in the oven at 450 degrees for 10 minutes then about 3 hours on 175 degrees.  After 2 ½ hours check the internal temperature.  Remove from the oven at 145 degrees.  Wrap completely in tin foil for 15-30 minutes. Slice thin against the grain.

Overall, low and slow is the way to go with all bison meat and a meat thermometer is a must.  Overcooked Bison will be tough.  If you like your meat well done, you will not like most Bison cuts.

I always struggle with “cut across the grain.”  I have resorted to taking a picture of the meat when raw where it is easier to see the way the grain runs.  You can also cut a thin slice and chew it.  If it’s chewy, try cutting the other direction.  You can also use a meat tenderizer or a fork before cooking and stab the meat to break up some of the fibers.