Hickory-roasted bison with potatoes
1 hr 15 min
New to bison? Its taste is similar to beef, but bison has a richer, earthy flavor. Plus, it has an impressive nutritional profile with one-third fewer calories than beef thanks to its low fat content. For the best flavor, most bison roasts should register an internal temperature of 140°F when it comes off the grill or out of the oven. And because bison is so lean, letting the meat rest, covered, for at least 10 minutes afterward is crucial to maintaining juiciness and flavor. Serve this hearty entree with a side of sautéed or roasted mixed vegetables to complete the meal.
Uncooked lean and trimmed buffalo
2 pound(s), roast
Uncooked red potato(es)
12 small, new, 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 flavor 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 thermometer inserted in center 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.