Recipe by Alli Z.
I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't think anything other than WOW this is a great roast!
Top Review by Baby Kato
Wow what a great recipe. I did use it on sirloin beef roast, it was excellent. The cooking method was spot on for the small 2 lb roast I cooked, resulting in a beautiful medium rare, tender roast with amazing flavor. Thanks for sharing this recipe, which I will make again. :)
- 1 tablespoon paprika
- 2 teaspoons kosher salt or 2 teaspoons sea salt or 1 teaspoon salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 (3 1/4 lb) boneless sirloin tip roast, bison, 3 - 3/12 pounds
Directions See How It's Made
- In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, and cayenne pepper.
- Stir in oil until well combined. Set aside.
- Trim fat from roast.
- Spread oil mixture over surface of meat.
- Place meat on a rack in a shallow roasting pan.
- Roast in a 375 degree F. oven for 15 minutes.
- Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 degrees F.
- Remove roast from oven.
- Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F. (medium rare).
- Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired.