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Aliza's Tender Bison Roast
Recipe |
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Recipe contributed by Aliza Bulow,
Denver, CO
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Recipe Ingredients:
- 1 bison roast, any flat cut
- 1 cup pasta sauce
- 1 cup dry or semi-dry red wine
- garlic
- pepper
- optional: bed of vegetables
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You will need: a baking dish or pan,
slightly larger than the roast.
Rinse bison and place in baking dish that is
just a little bigger than the roast.
Combine sauce with red wine and pour over
roast.
Sprinkle liberally with granulated garlic
and with pepper to taste.
Cover with parchment paper and heavy-duty
aluminum foil, seal edges. The parchment
paper provides a layer of protection between
the acidic tomato sauce and the foil so that
the foil will not flake off on the meat.
Bake at 350 degrees F. for 30 minutes per
pound for the first 4 pounds, and 20 min per
pound for every pound after that.
Or, bake at 350 degrees F. for half an hour,
then reduce heat to 250 for 45 minutes a
pound.
If a bed of vegetables is desired, chop 2
onions, 2-3 potatoes, 4 stalks of celery and
2-3 carrots and place in the pan before
placing the bison on top.
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Tip: if placing Bison on a bed of
vegetables, use the higher heat or the
vegetables will not become tender.
Allow Bison to cool slightly before cutting. |
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Kosher Meat --
Jewish Denver Recipes
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Bison |
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Cooking Tips: |
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