Bison meat is much leaner than beef with a slight gamey flavour, less fat, and a certain sweetness. This bison top sirloin roast recipe is among the first recipes I’ve tried for bison and I like how simple it is and how it allows the meat to shine.
I discovered bison meat here in Canada. I didn’t know people still ate bison in this part of the world, and I had to try it. There were many different cuts on sale, so I decided on a top sirloin roast because that’s usually a tender cut of meat. I wanted something that I could try without too much trouble, and I’m happy with my choice. In future, I might try other cuts of bison meat to see how they work in various recipes.
According to this site, bison is actually leaner than even turkey! Of course, this is the Bison Council, so I’d take it with a small grain of salt. However, in my experience, it contained almost no fat. Also, bison are no longer endangered and they are being produced sustainably for food throughout North America. I was a bit worried about this because I don’t want to contribute directly to the extinction of a rare animal. In addition, bison are all grass-fed and free-range. That means they lead better, healthier lives before being killed for food and grass-fed meat is always better for humans since it contains more nutrients and health benefits.
My first time cooking bison, I cooked it till it was slightly well-done. I wanted to make sure it was cooked thoroughly the first time around, but I think it would be better if it is cooked to medium. Reduce the cooking time by 30 minutes for medium rare.
- One 1kg bison top sirloin roast
- Two tablespoons kosher salt
- One teaspoon chipotle powder
- Two teaspoons garlic powder
- One teaspoon paprika
- Half a teaspoon powdered ginger
- One tablespoon ground black pepper
- Three tablespoons canola oil
- Remove the roast from the fridge at least one hour before cooking.
- Mix the spices and salt in a small bowl
- Place the roast in a roasting pan. Poke it with a knife to make 2 cm (or one inch) deep cuts. Be careful not to cut too deeply into the meat.
- Rub the spice and salt mix all over the roast, making sure to put some of the spices and salt into the cuts.
- Rub the roast all over with approximately two tablespoons canola oil
- Let it sit for about one hour.
- Preheat the oven to 380 degrees Fahrenheit
- Brush the remaining oil on the bottom of the pan. Add one cup of water to the pan.
- Loosely the roast with aluminium foil, place in the oven for one hour at this temperature.
- After one hour, remove the aluminium foil, turn on the oven broiler at 430 degrees Fahrenheit. Place the roast under the broiler until it is nice and brown on top.
- Remove from the oven and allow to rest for at least 10 minutes. Slice the roast with a sharp knife and serve with salad or roast vegetables. Enjoy!
Have you ever had bison before? How do you recommend cooking it? What cuts do you recommend that I try next time? Let me know in the comments!
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