| Bison Roast with Hunter Sauce |
Recipe type: Main Course
Author:
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
This is a wonderful twist on a classic French Fall recipe. Usually, it is prepared with deer meat. Try this version with mashed potatoes. It’s so good, you will lick your chops.
Ingredients
- 1 1/2 pounds pound bison roast (ask your friendly butcher to tie it up for you)
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 3 large tomatoes
- 2 Tbsp olive oil
- 1 tsp chopped parsley
- 1/2 garlic clove, chopped
- 1/2 pound white button mushrooms
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 tsp chopped shallots
- 1/4 cup Cognac
- 1/4 cup dry white wine
Instructions
- Preheat your oven to 400˚F.
- Salt and pepper your bison roast.
- Heat the olive oil and butter a 5-6 quart Le Creuset or Dutch oven pot; brown the roast on all sides.
- Place in the oven and cook covered for 30 minutes.
- Meanwhile, drop your tomatoes in a large pot of boiling water. Cook about 1 minute until the skin separates. Drop in ice water and peel.
- Cut tomatoes into small dice. Sauté in olive oil with the chopped parsley, garlic, salt and pepper. Crush your tomatoes with a fork as you cook them. Process in your blender and strain to make a coulis (sauce).
- Clean your mushrooms; slice thin and sauté in a little olive oil and butter with the shallots. Add a little salt and pepper. Deglaze them with the cognac and white wine. Bring to boil and cook to reduce the liquid by half.
- Add your tomato coulis; bring back to a simmer and let your sauce ingredients blend with each other for a couple of minutes. Adjust seasoning if necessary.
- Slice your roast; serve two slices per person on a hot place. Coat with the sauce
Bison Roast
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