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Photo: Thomas J. Story; Styling: Karen Shinto Photo by: Photo: Thomas J. Story; Styling: Karen Shinto

Roast Bison with Velvety Pan Gravy

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.

Sunset JANUARY 2010

  • Yield: Serves 8

Ingredients

  • 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

Preparation

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.

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

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 33%
  • Protein: 37g
  • Fat: 9.4g
  • Saturated fat: 2.2g
  • Carbohydrate: 3.2g
  • Fiber: 0.6g
  • Sodium: 487mg
  • Cholesterol: 121mg
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Roast Bison with Velvety Pan Gravy recipe

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