Cook1 hr 15 mins
I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't think anything other than WOW this is a great roast!
- 14.79 ml paprika
- 9.85 ml kosher salt or 9.85 ml sea salt or 4.92 ml salt
- 4.92 ml garlic powder
- 2.46 ml dried oregano, crushed
- 2.46 ml dried thyme, crushed
- 2.46 ml ground black pepper
- 2.46 ml onion powder
- 2.46 ml cayenne pepper
- 29.58 ml olive oil
- 1474.17 g boneless sirloin tip roast, bison, 3 - 3/12 pounds
- In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, and cayenne pepper.
- Stir in oil until well combined. Set aside.
- Trim fat from roast.
- Spread oil mixture over surface of meat.
- Place meat on a rack in a shallow roasting pan.
- Roast in a 375 degree F. oven for 15 minutes.
- Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 degrees F.
- Remove roast from oven.
- Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F. (medium rare).
- Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired.