Hot & High then Low & Slow Roasting Method



  • Posted on by Robert Jaffe

    Thanks Jill for the great video. We made the roast just like you showed and it was perfect. All the comments I heard from the peanut gallery in the beginning about needing the microwave when it comes out raw were laid to rest. This will not be my last roast. Regards to Dan.

  • Posted on by jill

    Hi Katheleen. I make my own bison broth. There are 3 recipes on our site, here is the link to my my main go to: – but you could substitute organic beef broth. As for wine, I would use a bit of red and a splash of sherry is nice too. Thank you for your support! Jill

  • Posted on by Kathleen Hall

    Hi, Jill, Am going to try this, but I have a question re: au jus ~ The recipe called for bison broth plus juices in pan and wine. Does it matter whether wine is red or white? Also a second question, I could not locate bison broth in Wild Idea products – Did I miss something? Thx so much!

  • Posted on by Jill

    Hi Brandon. First my apologies for my delay in responding (I was out roaming). This is my guess – I think it would work. I would slice very thin and wrap tightly in individual portions. I would reserve au jus and freeze individually too. To prepare – thaw sliced portion in the refrigerator and then heat only by dunking into hot au jus. Thank you so much for choosing a sustainable red meat that you can feel good about eating! All my best. jill

  • Posted on by Brandon Boe

    Can i follow your method and then slice and freeze 2/3rds of it afterwords? I live by myself and no way will eat all that in 5 days. I’m new to meat again ive been vegetarian for years but using your bison as my main protein source per week.

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