Hickory-Roasted Alberta Bison with Potatoes
1 hr 15 min
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.
Uncooked lean and trimmed buffalo
2 pound(s), roast
12 small, new (red), cut into 2-inch pieces
- Preheat oven to 375ºF. Coat a roasting pan with cooking spray.
- 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.)
- 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.
- 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.
Bison meat also has an impressive nutritional profile.