Pulled Bison Roast - The perfect summer meal
1. Sear the roast on all sides. Brush on bacon grease.
2. Add 2 tablespoons of onion powder, 2 TB of garlic powder, 1 tsp salt, 1 TB pepper, 2 tsp chili powder, 1 TB rosemary, 1 TB mustard.
3. Add 1/4 c apple cider vinegar, 1/4 cup red wine, 1/4 cup Worcestershire sauce, 3 TB soy sauce, 1 can stewed tomatoes. Cover with water.
4. Cook for 120 min in instapot. For a crock pot, cook on high until the roast falls apart (4-6 hours.)
5. Pull out roast and let rest, then pull apart with a fork. Pour in 2 cups of the juices from cooking. Bison has less fat than a skinless chicken breast, so stir in 3 TB of olive oil or bacon grease if desired.
6. Stir in bbq sauce, a splash of apple cider vinegar, a splash of Worcestershire. Add salt and pepper to taste.
Serve on baguettes or buns. This dish goes great with sweet potatoes (fried, baked, or roasted) and kale (chips, sautéed, or salad). Topping options: 1. Cheddar cheese, onions and bbq sauce or grilled jalapenos 2. coleslaw 3. Mustard and farmers cheese.
2. Add 2 tablespoons of onion powder, 2 TB of garlic powder, 1 tsp salt, 1 TB pepper, 2 tsp chili powder, 1 TB rosemary, 1 TB mustard.
3. Add 1/4 c apple cider vinegar, 1/4 cup red wine, 1/4 cup Worcestershire sauce, 3 TB soy sauce, 1 can stewed tomatoes. Cover with water.
4. Cook for 120 min in instapot. For a crock pot, cook on high until the roast falls apart (4-6 hours.)
5. Pull out roast and let rest, then pull apart with a fork. Pour in 2 cups of the juices from cooking. Bison has less fat than a skinless chicken breast, so stir in 3 TB of olive oil or bacon grease if desired.
6. Stir in bbq sauce, a splash of apple cider vinegar, a splash of Worcestershire. Add salt and pepper to taste.
Serve on baguettes or buns. This dish goes great with sweet potatoes (fried, baked, or roasted) and kale (chips, sautéed, or salad). Topping options: 1. Cheddar cheese, onions and bbq sauce or grilled jalapenos 2. coleslaw 3. Mustard and farmers cheese.
|
|
Bison steaks
Bison steak has less fat than a skinless chicken breast. You can grill them, but this is my favorite recipe. Easy and consistent.
1. Thaw steaks, rinse and pat dry.
2. Melt butter or bacon fat in a frying pan on the stove.
3. Sear both sides of the steaks on high heat. If they stick to the pan, continue searing. Once they brown, they'll loosen.
4. Turn to medium heat. Splash with Worcestershire, red wine vinegar and soy sauce. (2-3 tablespoons each). Use a thermometer to measure doneness. Cook to 125-130 degrees.
5. Turn off heat . LET THE MEAT REST FOR AT LEAST FIVE MINUTES. This is the most important step.
6. Salt the meat.
Notes: Acid does wonderful things to wild meats. Marinades or a splash of lime, vinegar, or tomatoes make the meat even sweeter than without. Resting the meat allows juices to be redistributed. If you cut the meat before resting, all the juices spill out, making the meat more dry. The flavor also changes when you give it a few minutes. Finally, waiting to salt is important because salt also draws out the juices in meat during cooking.
2. Melt butter or bacon fat in a frying pan on the stove.
3. Sear both sides of the steaks on high heat. If they stick to the pan, continue searing. Once they brown, they'll loosen.
4. Turn to medium heat. Splash with Worcestershire, red wine vinegar and soy sauce. (2-3 tablespoons each). Use a thermometer to measure doneness. Cook to 125-130 degrees.
5. Turn off heat . LET THE MEAT REST FOR AT LEAST FIVE MINUTES. This is the most important step.
6. Salt the meat.
Notes: Acid does wonderful things to wild meats. Marinades or a splash of lime, vinegar, or tomatoes make the meat even sweeter than without. Resting the meat allows juices to be redistributed. If you cut the meat before resting, all the juices spill out, making the meat more dry. The flavor also changes when you give it a few minutes. Finally, waiting to salt is important because salt also draws out the juices in meat during cooking.
