Slow Roasted Bison

Oven Roasted Mock Tender Roast

Ingredients

Bison Roast Best for Dry Heat Cooking Methods-

• Chuck Mock Tender Roast

• Flat Iron Roast

• Petite Tender Roast

• Prime Rib/Ribeye Roast

• Round Roast- Bottom, Top or Eye

• Sirloin Tip Roast

• Tenderloin Roast

• Top Sirloin Roast

• Tri Tip Roast

Preferred Seasoning. Some of our favorites include-

• BBQ Rub- Hine’s Meat Co., Felton & Mary’s, Wallowa River Sand

• Garlic- Fresh, Minced, Powdered or Granulated

• Montreal Steak Seasoning

• Season Salt (We are a Lawry's Family)

Directions

• Season as desired. Bison is naturally flavorful and seasoning is there to enhance the flavor, not mask it.

• Cook at 275-325 for approximately 30-60 minutes (dependent on thickness & temperature). Higher the temperature, the quicker it will cook. The lower temperature is slower, but less moisture is lost from the meat and it is cooked more evenly so you are left with a more tender and juicier product

  • When smoking use caution- longer periods of smoke time can result in a dry roast. Wrapping for part of the cooking time helps with moisture retention.

  • ***Flat Irons: Low and slow is highly suggested as it, will result in a more tender/gelatinized piece of center gristle

• Take the meat out when the thickest part of the meat reaches 135-140 and let it rest for approximately 10 minutes.

• After the roast has rested, slice, serve, and ENJOY!

  • *** Flat Irons: Cut in thin slices beginning at the thin side of the roast. If there is white gristle, cut that out, the clear gristle has been gelatinized and should be tender to eat.

  • *** Thick Slice: Chuck Mock Tender, Petite Tender, Prime Rib/Ribeye, Top Sirloin Roast, Tri Tip, Tenderloin

  • ***Thin Slice: All