By Alli Z. on December 11, 2008
Photo by Baby Kato
Photo by Baby Kato
"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!"
Serving Size: 1 (191 g)
Servings Per Recipe: 8
"I was very impressed with this. I too used it on sirloin and I'm glad I did! Most recipes call for a crock pot or a baked in the oven roast for this cut, I was very pleased to find a different cooking method. I will make this again and thank you so much for sharing. I did add minced garlic on top along with fresh chopped parsley and fresh basil chopped fine. I didn't add a lot, but enough to add flavor. Your cooking time was perfect, good job!!"
"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. :)"
"Oh my, I loved how this recipe turned out. I may roast it just a touch less next time as mine came out more on the medium side, but it was great, moist and had lots of flavour. I used beef instead of bison. Would love to try this with bison one day! Thank you!"
"Delicious and pretty easy. Had a 3 lb roast so I had to cook it a good 45 mins longer and turned up to 350 half way through when I noticed it was far from being done. We loved the rub but would add a little less paprika. Great for us but a little too spicy for the kids. Thanks!"
"Very tasty rub & perfect cooking time for bison. Don't forget if you're using beef that the cooking time will be longer !"
"Although I used beef instead of bison, I found the cooking time off. Took me another 45 till the roast was done. The seasoning was just ok, and a bit spicy hot if you got any on your beef. I paired it with garlic mashed potatoes and fresh broccoli. Good recipe for the beginner chef."
"Yummy! We eat buffalo instead of beef all the time. It's way more lean and better for you. This recipe is a hit! The only change I made was cutting way back on the red pepper so as not to overwhelm our tastebuds. But other than that, I did it by the letter. Wrapping it after cooking really makes a difference in the moistness of the meat."