Hickory-Roasted Alberta Bison with Potatoes
2
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
New to bison? Its taste is often compared to fine meat but with a slightly sweeter, richer flavour. Plus, it has an impressive nutritional profile.
Ingredients
Cooking spray
1 spray(s)
Ketchup
½ cup(s)
Dijon mustard
1 tbsp(s)
Honey
1 tbsp(s)
Chili powder
1 tbsp(s)
Cumin seeds
1 tsp(s)
Table salt
½ tsp(s)
Uncooked lean and trimmed buffalo
2 pound(s), roast
Uncooked potato
12 small, new (red), cut into 2-inch pieces
Instructions
1
Preheat oven to 375ºF. Coat a roasting pan with cooking spray.
2
Combine ketchup, mustard, honey, chili powder, cumin, and salt in a medium bowl; mix well to combine. (Consider adding 2 teaspoons liquid smoke to the ketchup mixture for an additional flavour boost.)
3
Place bison in prepared pan and coat entire surface with ketchup mixture. Using a sharp knife, make several pricks in roast to allow coating to get inside (about 1/4-inch deep each). Arrange potatoes around roast.
4
Roast until a meat thermometre inserted in centre of meat reads 140ºF, about 1 hour (for medium-rare meat or longer for desired-doneness). Let bison stand 10 minutes before slicing crosswise into 1/4-inch-thick slices. Serve bison with potatoes on side. Yields about 3 ounces of meat and 3/4 cup of potatoes per serving.
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