Bison and Elk Roasts
Slow down!Â Chill out!Â and Take a Dip.Â If you do these 3 things, you'll end up with the BEST red meat roasts around.
Bison and elk are very lean meats, so you must be certain to take 3 steps to a great roast.
1. Slow down. You're cooking time will be a little bit longer with a grass fed product than other meats.
2. Chill Out!Â Turn down the temperature.Â I cook my Bison and Elk Roasts at 250 degrees.
3. Take a dip. Make sure that your roast is cooking with a moist heat.Â I like to have an inch of liquid in the bottom of my roaster when making Bison and Elk.
The step by step instructions.
Preheat your oven to 250 degrees.
Thaw your roast, bring it to room temperature, and seasoned it to your liking.Â I enjoy rubbing my roasts with cut garlic cloves, sprinkling on a little smoked sea salt, and adding some freshly ground Kampot pepper.
You're going to add some liquid to the bottom of the roaster that you will be using.Â I enjoy sauteing one diced onion, with 8 cloves of garlic.Â Once they are soft I add in once cup of red wine,Â one cup of chicken stock, 2 tbsp of sherry vinegar and about 10 whole peppercorns.
Gently plop your roast in the pot with the liquid, put the lid on and pop into your oven.
Set your timer for about a half hour per pound of meat.Â Once the allotted time is over, remove your roast from the oven, and let the roast rest in the pot for 15 minutes before carving.
Roasts are a large muscle section with the "grain" of the muscle running in one direction.Â When you are carving your roasts, you will want to cut the muscle across the grain to shorten the strands.Â Think of celery.Â If you were to chop celery the long way, the strands would remain intact, making the veggie stick very chewy.Â Cut the celery across the grain though and you get a crisp, tender, veggie treat.