Cooking with Jill: Roasting Method
Mar 20, 2019
Jill’s cooking video will show you how to get a Bison Sirloin Tip Roast, “prime rib” tender. It’s almost too good to be true... but it's true!
And the best part is that it requires very little “hands-on” kitchen time!
11 comments
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!
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
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.