Cooking: Bison Roasts, Ribs, & Stew

Through years of experience, I have come to realize that 100% grass-fed bison meat does not cook like grain-finished meat. The following guidelines will give you a successful outcome, yet still allow you to season and adjust to your own taste, creating your own recipe! Wild Idea Buffalo roasts are perfect for casual meals or for the fanciest of affairs. All “Wild Idea” buffalo are raised on water, grass and sunshine, giving our meat a clean, rich, earthy taste with a hint of sweetness. It will be sure to please you, your family and friends. Wild Idea bison meat is naturally lean, we recommend that you cook it no more than medium, unless you are braising. Thank you for your support and for your sustainable great taste.  Cheers! Jill

Hot & High then Low & Slow Method

This method is recommended for the Sirloin Tip Roast, Top Round Roast, English Roasts & Prime Rib Roasts. I use dried herbs and seasonings for this, as the high heat will burn fresh, herbs and vegetables.

1) Rub the roast with olive oil and season it as desired. Let the roast rest at room temperature for 2 hours before roasting.

2) Pre-heat the oven to 500°. Place the prepared roast in heavy roasting pan, and place in a 500° oven. Close the door quickly. Reduce oven temperature to 475° and roast uncovered for 4 minutes per pound, for a medium rare outcome. Turn the oven off. Leave the roast in the oven for 2½ hours. DO NOT OPEN THE OVEN DOOR AT ANY TIME DURING THE ROASTING PROCESS.

3) Remove the roast from the oven and wrap it in foil. Turn the oven back on to 375°. Once the oven is hot place the foil wrapped roast back into the oven, then shut the oven off. Reheat for 7 to 10 minutes.

4) While the roast is reheating, make an au jus. Place the roasting pan on the stovetop over medium high heat and add 1- tablespoon of butter, scraping the brown bits from the bottom of the pan as it reheats. When hot, deglaze with 1 cup white wine, stock or broth and bring to a simmer. Add a splash of sherry and season to taste.

5) Remove the foil wrapped roast from the oven, remove the foil and place on a cutting board. Thinly slice on the bias, or for slabs of prime rib, slice thicker.  Add any meat juices to the au jus. Serve with hot au jus.

Low and Slow Method:

This method is recommended for the Sirloin Tip Roast, Top Round Roast, English Roast and Prime Rib Roasts.

1) Rub the roast with olive oil and seasonings of choice. Rest the roast at room temperature for 2 hours before cooking.
2) Preheat the oven to 170°.
3) Brown the roast in a heavy roasting pan on the stovetop over medium high heat, butting the roast against the side of the pan, and turn occasionally to brown all sides. This will take about 10 minutes total. Remove the roast from the pan and set aside uncovered on a plate.
4) Add a tablespoon of butter, coarsely chopped onions and celery to the pan and sauté for 5 minutes.
4) Deglaze pan with ½ cup of wine, stock or broth.
5) Remove the pan from heat and place the roast on top of the vegetables, adding any juices from the roast to the pan too. Insert an internal meat thermometer into the center of the roast and place the roast into a 170° pre-heated oven. Roast until internal temperature reads 135° for a medium rare outcome. This will take 4 to 6 hours based on the size and shape of your roast. Note: If the internal temperature rises too quickly, when the temperature hits 125°, shut your oven off but keep the roast in the oven until an internal temperature of 135° is reached. 
6) Remove the roast from the oven, place it on a cutting board, and cover it with foil.
7) While the roast is resting, make an au jus. Place the roasting pan on the stovetop over medium high heat and add 1- tablespoon of butter, scraping the brown bits from the bottom of the pan as it reheats. When hot, deglaze with 1 cup white wine, stock or broth and bring it to a simmer. Add a splash of sherry and season to taste.
7) Thinly slice on the bias, or for slabs of prime rib, slice thicker.  Add any of the meat juices to the au jus.

Braising Method:

This method is recommended for the Chuck Roast, Brisket, Shanks or Short Ribs. Braised meats are typically cooked through, but when prepared accordingly it will be tender and juicy! Also, braising at a lower temperature will produce a little less shrinkage, but you will need to increase your braising time.

1) Rub the meat with olive oil and seasonings of choice. Sear the meat in a heated-heavy pan or Dutch oven on the stove top over medium high heat, for five to ten minutes.

OR:

1) Pre-heat oven to 500°. Rub the meat with olive oil and seasonings of choice. Sear the meat in a heated-heavy pan or Dutch oven in a  preheated oven, for five to ten minutes. Reduce the oven temperature to 375° after searing. 

2) Add 2 to 4 cups braising liquid of your choice; broth, stock, beer, wine or apple cider are good options.

3) Cover the pot with a heavy lid and place in a 375° pre-heated oven. Braise for 2 to 2.5 hours. Your roast or shank steaks area done when the meat easily pulls apart by using two forks. If tenderness is not achieved, continue braising until desired tenderness is achieved.  Note: Time and temperatures can be adjusted using the basic rule of; the lower the temperature = longer cooking time,  the higher the temperature = less cooking time. 

4) Remove the meat from the oven and place it on a cutting board. Cover with foil.

5) While the meat is resting, place the pot on the stove top to make au jus, gravy, or a sauce.   

6) Slice or pull apart the meat and serve with the au jus, gravy or sauce.

Braising for Stew Meat:

1) In a heavy skillet or stock pot over medium high heat, add a tablespoon each of olive oil and butter.
2) Add the stew meat, and seasonings of choice to the pot and sauté for about 10 minutes, until it is nicely browned. Do this step in two batches, as to not crowd the pan. Add a bit more oil or butter if needed with batch two.

3) Return all of the stew meat to the pot, and add the braising liquid of your choice. Bring to a full boil, then reduce the heat, cover the pot and simmer for 45 minutes.

Braising then Grilling or Broiling Method:

This method works especially well for back ribs, but also for short ribs, as long as they have been braised longer to achieve tenderness. 

1) Make random ½" cuts into the membrane side of the ribs. Rub the ribs with olive oil and seasonings of choice or marinade. If you want the flavor of the rub or the marinade to be more prominent, refrigerate overnight.
2) Preheat the oven to 375°. Arrange the ribs on a deep, heavy baking dish. Add 2 cups of braising liquid and cover with foil.

3) Place the ribs in the oven. Braise the back ribs for 30 minutes to 1 hour, braise the short ribs for 2.5 hours. Ribs should be tender and easy to pull apart with a fork. Continue to braise until this is achieved.

4) If grilling, cover the grill with foil, tucking in the edges and make random slits in the foil. Preheat the grill to around 350°. If broiling, cover a baking sheet with foil, arrange oven rack on the second rung from the top and preheat to broil.
5) For grilling: Remove the ribs from oven and arrange on the foiled grill. Grill, mopping with the sauce of your choice, turning and mopping until a sticky, slightly charred outside is achieved. For broiling: Remove the ribs from oven and arrange on the foiled baking sheet. Place in the oven and leave the oven door partially cracked. Mop with the sauce of your choice, turning and mopping until a sticky, slightly charred outside is achieved.
6) Remove from the grill or broiler and let rest for a few minutes before serving.