Simple Bison Roast - deglazed with lemon and haskaps
A Simply delicious roast preparation.
Our family of five makes two full dinners and a handful of lunches from a single roast by slicing it really thinly and pairing the leftovers with rice and sauteed veg.
Estimated Time
Prep Time: 1 hour Make time: 1 hour
Makes: One whole roast
Ingredients
1 3-4 lb bison roast
2-3 medium onions
½ lemon, juiced
1/4 C frozen haskap
Butter (or tallow)
Salt
Directions
Salt your roast on every side, yes, every side. You want to use enough salt to allow the roast to be seasoned all the way through.*
Place your roast, covered, on the counter to bring it up to room temperature or as close to it as possible before cooking – I always allow for at least an hour. This will result in far more even cooking and help the salt do its job.
Add some tallow to a hot cast iron skillet and brown all sides of your roast. Browning creates acidity aka flavor, don’t be afraid of it!
Peel and roughly chop your onions, place them in your dutch oven with a few knobs of butter, and a good pinch of salt.
Sautee the onions until slightly browned and deglaze the pan using lemon juice and haskaps before nestling in your roast.
Add a little bit of water, enough to see it peeking through your onions but not cover them, and cover your dutch oven before placing it in the over at 350 for about an hour.
Notes:
Frozen roast? No Problem. If your roast is frozen, take it out of the freezer a day or two before you intend to cook it, and thaw it out slowly in the refrigerator. Want it for tonight? A pressure cooker is your best bet.
On Salting – If salting meat scares you a little, I strongly recommend you get yourself a copy of Salt, Fat, Acid, Heat by Samin Nosrat – or watch her mini-series on Netflix.
Photography & Recipe by: Melanie Villeneuve of Urtica Design with bison from Sych Homestead
This recipe was featured in Trailblazher Magazine Winter Issue 2022.
