Roast Bison with Velvety Pan Gravy
Photo: Thomas J. Story; Styling: Karen Shinto
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.
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Slice roast thinly and serve with pan gravy.
Step 6
*Available at Whole Foods Markets and by request from your butcher.
Step 7
Note: Nutritional analysis is per serving.
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