Tag Archive for: whole cuts

How to cook bison roasts

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We often are asked, “how do you cook bison roasts?” As we know, Bison is different than beef in that it is naturally leaner and has a deeper, rich colour and feel. What this means is that bison steak needs less time in the crock!

Becky Johnson from Bison Ridge Farms has been kind enough to share her tips for cooking the perfect bison roast.

We got a Sous Vide at the end of 2020 and that has become our preferred method to cook a bison roast! Click here to see the recipe.

To begin the cook let the roast rest at room temperature for about an hour.

Salt and oil the roast then sear all sides till brown. This helps lock in all the juices. To be sure, I like to sear my roast in the same pan or pot I’ll be baking it in, typically a dutch oven. Bake in ¼ cup water, bison broth or wine at a low temperature of 275°F. Keep tender roasts like rib, sirloin, tenderloin or striploin uncovered while medium tender roasts like sirloin tip and hip roasts should be covered. 

Premium cuts of roast should be cooked to a rare, medium-rare or medium temperature. You’ll want to undercook by 10° and let the roast rest on a plate for about 20 minutes before serving. During this period the roast will increase in temperature by about another 10°, soaking up all the juices in the process. Cook less tender cuts, like pot roasts, till fork tender. 

– Rare: 135°F, cook to 125°F

– Medium Rare: 145°F, cook to 135°F

– Medium: 155°F, cook to 145°F

The best type of thermometer is a stainless-steel probe connected to a temperature gauge that sits outside of the oven. This way you can keep a close eye on the roast’s temperature without having to open the oven. If you don’t have this type of thermometer you can get away with just taking the roast out periodically to check the temperature. Though beware, the temperature seems to climb quickly the closer it gets to the end. Always insert the probe or thermometer into the thickest part of the roast making sure it doesn’t touch any bones. 

Cooking time will vary based on the type, weight and desired cook for the roast. For reference the last roast I made was roughly a 2lb cross rib roast. After an hour of baking it was 110°F. Had I been paying more attention I should have checked it about 15 minutes later… I didn’t get to it till closer to 45 minutes later and it was way over done at 165°F, PLUS resting time this turned out to be a VERY well-done roast. In the end it was still tasty and eatable but not AS good as it could have been. Rest assured, it is unlikely I will make this mistake again!  

Good luck! 

How to cook bison steaks

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We often are asked, “how do you cook bison steaks?” As we know, Bison is different than beef in that it is naturally leaner and has a deeper, rich colour and feel. What this means is that bison steak needs less time on the grill!

Becky Johnson from Bison Ridge Farms has been kind enough to share her tips for cooking the perfect bison steak.

Because bison is very lean you cannot use the same “poke test” to detect doneness as you would for other red meat. For this reason, I highly recommend using a food grade thermometer when testing your steaks. The following temperatures are a guide for the desired cook on your steak:

  • Rare: 135ºF  
  • Medium Rare: 145ºF  
  • Medium:155ºF  
  • Medium Well: >160ºF

**Not recommended to cook past a medium**

Remove your steak from the cooking method 5 degrees before desired temperature and let rest for 5-10 minutes before cutting in.

OUR FAVORITE WAY TO COOK STEAK:

  1. Season thawed steak liberally with salt 24 hours before cooking. This helps to break down the proteins and tenderize the meat. It will also enhance the flavour and tastiness of your bison steak.
  2. Remove from fridge one hour before cooking to bring it to room temperature. This helps the steak to cook evenly.
  3. Season with celery salt(optional) and as much pepper as you prefer. Grill to the desired temperature on the barbecue or cast-iron skillet. Enjoy!

Chokecherry Braised Bison with Carrot and Parsnip Puree

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Chokecherry Braised Bison with Carrot and Parsnip Puree

Perfect for a late summer meal, we made this recipe with a sirloin tip from Roaming K Bison, wild chokecherries, and veggies and greens from our garden! This recipe was inspired by an Indigenous chef using readily available ingredients to create colourful plates. We did our own twist on it utilizing ingredients we had nearby to create something flavourful, tender, and unique.

Saskatchewan Bison Association SBA Chokecherry Braised Bison with Carrot and Parsnip Puree Emily Gust
Print Recipe

Chokecherry Braised Bison with Carrot and Parsnip Puree

Course: Main Course
Cuisine: American
Author: Emily Gust

Equipment

  • Food processor, Slow cooker

Ingredients

  • 1 Bison roast cut into steaks
  • 1 medium white onion chopped
  • 2 cloves minced garlic
  • 4 cups chokecherries
  • 1/4 cup white sugar
  • 1 tsp dried rosemary
  • 1 tsp ground clove
  • 3 large carrots
  • 3 large parsnips
  • 1 cup chicken broth
  • 1 cup bone broth
  • 2 Tbsp olive oil
  • Salt and pepper

Instructions

For Chokecherry sauce:

  • Clean chokecherries and remove any stems or leaves.
  • Place in a pot and add just enough water to barely cover the berries. Boil for about 30 minutes.
  • Keeping the juice from the pot, carefully mash the chokecherries in a strainer (do not pulverize the pits as they are poisonous) over the pot, trying to keep as much pulp out of the mixture as possible.
  • Bring back to simmer, add sugar, and stir. Let cool. Unused portions stay in the fridge for about 2 weeks and are great in drinks and over rice pudding.

For Meat:

  • Pat meat dry and cut into steaks. Lightly salt and pepper.
  • Heat olive oil in a large frying pan over medium heat and brown steaks (about 4 minutes each side), replacing oil as needed. Remove from pan and set aside.
  • Add 1 cup chokecherry sauce, rosemary, cloves, onion, and garlic and cook until the onion has softened. Remove pan from heat. Add meat and pour about 1/2 Cup of chokecherry sauce and bone broth over, let cool.
  • Add entire pan contents to slow cooker, add more bone broth or water if needed and cook at 300F to 325F for about 4 hours or until fork-tender.

For Puree:

  • clean, peel, and dice carrots and parsnips.
  • Add to pot with chicken broth. Add enough water to cover the root veggies. Boil for about 20 minutes or until soft.
  • Keeping liquid, remove the veggies from the pot and place in the food processor. Adding small amounts of liquid from the pot at a time, process the veggies until pureed.
  • Enjoy!

Notes

Garnish with baby beet leaves and squash blossoms.
Substitute unsweetened saskatoon berry syrup for chokecherry syrup.
Substitute salted water or beef broth for bone broth.