Bison Red Wine Roast

Wonderful flavour.

Ingredients

  • 3-½ pound (1.600 kg) Bison roast
  • 2-4 tbsp (30-60 ml) oil
  • 1 cup (250 ml) diced onion
  • 1 cup (250 ml)) diced carrots
  • ½ cup (125 ml)) diced celery
  • 1 large tomato
  • 2 ½ cups (600 ml) beef broth
  • 2 cups (470 ml) red wine (Bordeaux)
  • 2 tsp (10 ml) flour
  • ½ cup (120 mil) table cream
  • Salt & pepper to taste

Method

  1. Season roast with salt and pepper. 
  2. In heavy casserole, quickly sear meat on all sides in hot oil. Remove from pot. 
  3. Dice onions, carrots, celery and tomatoes and brown lightly. 
  4. Add beef broth and red wine. 
  5. Return roast to pot, cover, place on middle oven rack and cook at 275ºF (140ºC) for 3-3 ½ hours or until bison is tender. 
  6. Turn roast every hour and remove. 
  7. Cover for last ½ hour of cooking. Remove roast from pot. 
  8. Puree vegetables in broth. 
  9. Mix flour with table cream and slowly add to vegetable broth, stirring constantly. 
  10. Bring to boil and cook until thickened. 
  11. If desired, season with salt, pepper and red wine to taste.

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