Time 90 – 120 minutes
Because of over roasted bison experiences, I was afraid of trying it myself. But, I have found the perfect recipe for a Bison Cross Rib that is delicious, lean and easy to make. Give it a try…
Music Selection: Kelly Clarkson – Because of You
1 – 4 lb bison cross rib roast, bone in
2 large sprigs fresh rosemary
3 cloves garlic
1 lb fresh mushrooms, sliced thinly
1 large onion, sliced thinly
4 carrots, peeled and quartered
3 medium potatoes, cut in 1.5 inch cubes
1 cup beef broth
3 Tbsp balsamic vinegar
2 Tbsp red wine
Preheat oven to 375 deg F.
In blender, puree 2 Tbsp olive oil, garlic and fresh rosemary until a thin paste. Add salt/pepper.
In a cast iron pan, heat 3 Tbsp olive oil on high until very hot. Sear all sides of the bison roast until browned. Turn off heat.
Brush the rosemary paste on all over the roast. Place potatoes and carrots around the roast and salt/pepper them. Pour the beef broth over the vegetables. Put roast in oven for 45 minutes. Then turn down the temperature to 275 deg F. Check roast temperature every 15 minutes. You do not want to overcook bison. Remove from oven when temperature is 115 deg F. Tent with foil for 15 minutes before cutting meat. In mean time, keep veggies warm in oven (turn off oven).
While the meat rests, heat another large skillet on high and heat up 2 Tbsp olive oil. Sear the onions until very brown and soft. Remove onions from pan. Using the same pan, add another Tablespoon or two of olive oil and heat it hot. Sear the mushrooms until brown on one side, then flip the mushrooms. When very brown, add the onions back and the red wine. Let the wine cook out. Remove from heat. Evenly sprinkle the balsamic vinegar on the mushrooms and onions. Sprinkle with a little fresh rosemary.
Serve the onions and mushrooms over the roast, along with the potatoes and carrots on the side!!