Bison Pot Roast, Braised with Red Wine

Bison Pot Roast, Braised with Red WineThis recipe uses a 4- to 6-quart, heavy Dutch oven, or ovenproof pot with tight fitting lid.

Ingredients

  • Bison chuck roast (boneless), 2 lb.
  • Sea salt & pepper
  • 2 Tbs. Ghee or high-heat oil
  • 8 oz. Shitake mushrooms, sliced
  • 1 Sweet yellow onion, diced fine
  • 2 Carrots, diced fine
  • 2 Stalks celery, diced fine
  • 6 Garlic cloves, crushed
  • 3 c. Beef broth
  • 2 c. Red wine (Cabernet Sauvignon is a good choice)
  • 2 oz. Sundried tomatoes (3 oz. if already hydrated), julienne (or matchstick) cut
  • 4 Sprigs fresh thyme
  • 2 Long sprigs chopped rosemary
  • 3 Bay leaves
  • 12 oz. Roasted red peppers, julienne cut

Instructions

  1. Position rack in the center of the oven, and preheat oven to 325 degrees.
  2. Pat the roast dry. Season the roast generously with salt and pepper on all sides. Heat the Dutch oven over medium-high heat, and in it, melt 1 Tbs. of ghee (or add oil).
  3. Sear the roast on each side until it is dark brown on all sides, about 3 minutes each side. Reduce heat if the pan begins to get too hot. Move the roast from the pot to a plate and set it aside.
  4. With the pot on medium-high heat, add 1 Tbs. ghee or oil, and sauté the mushrooms, carrots, celery, and onions. Stir frequently until the vegetables are soft and light brown. Add the garlic, roasted red peppers, and herbs, and sauté until garlic is soft.
  5. Add the wine and scrape the brown bits off of the bottom of the pan. Bring the wine to a low boil until it is reduced by half of the original volume.
  6. Add the broth and sundried tomatoes, and bring to a simmer.
  7. Place the roast back into the pot along with the juices that ran off the roast when it was resting. Add 1 cup of red wine and enough broth to cover 2/3 of the roast.
  8. Cover the pot and place in the oven for 2 ½ to 3 hours or until it is fork tender.
  9. Remove from liquid. Place pot on stove top and reduce sauce until it thickens.

Suggested Accompaniment

Roasted root vegetables and fresh green beans.

Cooking tips

  • Remove meat from refrigerator one hour before you plan to start cooking so that the internal temperature rises. This will speed up the cooking process.
  • To roast root vegetables, choose your favorite combos. Choices include potatoes, carrots, sweet potatoes, onions, garlic, beets, parsnips, turnips, and rutabaga. Clean, cut, and toss the veggies in a large bowl with 1-3 Tbs. of oil or ghee (depending on how many you’re making). Add them around your roast during the last hour of cooking. Added to the roast, you will not need to toss them during roasting.
  • If you have too many root veggies to fit in the roasting pan, put the extra on an oven pan like a jelly roll pan (a cookie sheet with tiny side walls). Stir them every 15 minutes to prevent burning around the edges of the pan.
  • Fresh green beans can be cleaned, trimmed and tossed into rapidly boiling water in the last few minutes (3-5) before serving the meal. Drain, top with butter or ghee, and enjoy.

 

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