Lent may be a time of simpler, meatless meals, but Sundays are always a day of feasting. This past Sunday I cooked up my first bison roast. My dad has started raising bison in southern Colorado, on a 200 acre ranch on the Rio Grande and this was from his very first one. I searched online for a recipe, then tweeked it according to our tastes and what we had on hand. The result was delicious! Want the recipe?
Bison Roast with Garlic
3 to 5 lb bison roast
olive oil for searing
3 sm pkgs frozen pearl onions
1/2 c cooking wine or Italian dressing
1/2 c flour
2 12 oz. bottles beer (we used Coors Light...what else are you going to do with light beer?)
2 T Worcestershire sauce
1 t dry mustard
2 to 3 cloves garlic, minced
Pepper all surfaces of roast and sprinkle liberally with garlic powder. Sear roast in hot skillet with olive oil until nicely browned. Place roast in slow cooker at MEDIUM temperature with pearl onions. Douse with cooking wine or Italian dressing. In the meantime, use drippings from skillet to make gravy. Heat drippings; add flour, salt and pepper to taste. Stir in beer. Add extra flour or liquid as necessary to make a good gravy. Season gravy with Worcestershire sauce, dry mustard and garlic. Cook just enough to blend thoroughly. Pour gravy over roast and onions. Make sure roast is completely covered. Leave the lid in place for 6 to 8 hours at MEDIUM setting. (Or cook longer at LOW setting).