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Roast Bison with Velvety Pan Gravy

Photo: Thomas J. Story; Styling: Karen Shinto
Yield Serves 8
Time: 1 1/2 hours. Bison tastes very much like beef. In fact, considering the imposing look of the animal, the meat's flavor is surprisingly mild.


  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • 3 garlic cloves, minced
  • 1 teaspoon ground coriander
  • About 1 1/2 tsp. kosher salt
  • 3 pounds buffalo sirloin tip roast*
  • 4 tablespoons olive oil, divided
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 2 cups beef broth

Nutrition Information

  • calories 253
  • caloriesfromfat 33 %
  • protein 37 g
  • fat 9.4 g
  • satfat 2.2 g
  • carbohydrate 3.2 g
  • fiber 0.6 g
  • sodium 487 mg
  • cholesterol 121 mg

How to Make It

  1. Preheat oven to 325°. In a small bowl, whisk together cumin, paprika, garlic, coriander, and 1 1/2 tsp. salt. Rub roast with 1 tbsp. oil and pat spice mixture all over roast.

  2. In a dutch oven or other heavy 5- to 6-qt. pot, heat 1 tbsp. oil over medium heat. Brown roast on all sides, about 4 minutes per side, adding another 1/2 tbsp. oil halfway through browning.

  3. Transfer roast to a plate and wipe pot clean with a paper towel. Add 1/2 tbsp. oil to pot, put roast back in pot, and roast until a meat thermometer inserted in the thickest part registers 135°, about 50 minutes.

  4. Transfer roast to a rimmed cutting board and tent with foil. Add remaining 1 tbsp. oil and the flour to pot and, over medium heat, whisk 1 to 2 minutes to cook flour. Whisk in tomato paste. Slowly whisk in beef broth and bring to a simmer. Cook gravy until thickened slightly, whisking frequently, 7 to 9 minutes. Season to taste with salt.

  5. Slice roast thinly and serve with pan gravy.

  6. *Available at Whole Foods Markets and by request from your butcher.

  7. Note: Nutritional analysis is per serving.