Follow These Tips and Our Step By Step Guide That Makes it Easy to Cook A Perfect Bison Roast.
You may not have time to cook a bison roast for dinner on a busy weekday evening but it’s not as difficult and time consuming as you might fear.
It is a perfect centerpiece for Christmas dinner or a special holiday or to wow your guests and show them how special they are. A Northfork bison roast is All Natural and contains No Antibiotics, NO Hormones, NO Steroids, and of course is Gluten Free. It is also lower in cholesterol and higher in protein than beef.
A bison roast due to its low fat content takes less time to cook than beef or a pork roast. For 100 grams of cooked bison meat, there are about 2.5 grams of fat. In comparison, beef has more than 10 grams of fat. (The National Bison Association).
Cooking a Bison Roast: Do’s and Don’ts
- A bison roast requires less seasoning than other types of meat. It has a naturally sweet flavour. See more on how bison tastes
- It’s just as easy to cook bison roast, as it is to cook beef. Just watch the time because bison and wild game cook much faster due to their low fat content.
- It needs no more than just a little seasoning. Some pepper garlic and herbs. (Herbs Provencal or a mix of oregano, thyme and rosemary)
- Don’t salt before cooking. It dries out the meat. Salt at the table.
How to Brown the Roast
Sear the bison roast before cooking:
- Heat the oven to 500°F F (260°C) for 10 -15 minutes
- In a Hot pan, brown in very hot cooking oil – 2-3 minutes a side all sides. It should be brown but you don’t want to cook it.
- Barbecue on a very hot grill until brown on all sides
Cooking the Bison Roast
- Allow about 35 minutes per kilo
- A roast should be cooked when it is room temperature. Take it out of the fridge 1 – 2 hours before cooking.
- After searing the bison roast, lower the oven cooking temp to 275°F or 135°C
- Use a covered roasting pan with one cup added hot water. You can also place a pot of water in the oven next to the roast to keep it moist. Also you can make a gravy with the juices of the pan, mixed with wine and gravy. Pour this mixture over the bison roast and place it in the oven.
- It’s always a good idea to use a meat thermometer. Place the thermometer into the center of the roast. Here is a good article one more information about meat thermometers
- Cook until 140°F to 145°f (60°C – 63°C for rare to medium rare
- Never cook a bison roast past medium 155°F 68°C
Caramelizing the roast
Remove the lid from the covered roasting pan for a third of the cook time to caramelize the meat with dry heat
Rest the bison roast after taking it out of the oven
After cooking, remove it from the pan. Set it on a platter. Cover it loosely with foil and a clean dry dishtowel. Let it sit for 10 – 15 minutes. This allows the juices to be reabsorbed into the meat.
When the roast is cool, carve with a sharp knife against the grain into thin slices.
Serve your roast with vegetables, roasted or mashed potatoes and a light salad. A dessert of chocolate mousse or lemon meringue pie goes nicely too!
For more information and recipe for a delicious bison roast, watch the video. [ Alert: Chef Georges is a little messy].
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