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         Bison Sauerbraten

Bison Sauerbraten

This distinctly savory bison roast uses a traditional Bavarian method.


Three days marinating gives the meat its unique slightly sweet and sour taste.
       
    INGREDIENTS

 
1 cup
1 cup
1 cup
2 cups
1
2 stalks
2
4 sprigs
1/3 cup
1 tbsp
2
1/2 tsp
6
1 1/2 tsp
1/4 tsp
 
4 to 4 1/2 lb
 
2 tbsp
 
1/2 to 3/4 cup

 
red wine vinegar
cider vinegar
dry red wine
water
large carrot, coarsely diced
celery, coarsely diced
large yellow onions, coarsely diced
parsley
dark brown sugar
kosher salt
bay leaves
whole peppercorns
whole cloves
mustard seeds
ground nutmeg
 
bison rump, chuck, or round steak roast
 
cooking oil, peanut or grape seed preferred
 
ginger snap cookie crumbs - (3 to 4 1/2 oz)

       
    TO MARINATE THE BISON ROAST


  • In a large saucepan, combine the red wine vinegar, cider vinegar, red wine, water, diced carrots, diced celery, diced onions, parsley, dark brown sugar, Kosher salt, bay leaves, peppercorns, cloves, mustard seeds, and ground nutmeg.

  • Stir and cook over medium-high heat until the salt dissolves. (It's not necessary to boil the marinade.) Remove from heat and allow marinade to cool to room temperature.

  • Place roast in a large non-reactive vessel. Add marinade and refrigerate for 3 days. Turn roast daily if it is not completely submerged in marinade.

    Marinating bison sauerbraten roast.



       
    COOKING THE ROAST


  • After 3 days, remove roast from marinade and pat dry.

  • Put 2 tbsp cooking in a large Dutch oven (approx. 8 quarts). Over a medium-high burner, heat the oil until it is nearly smoking. Add the roast and brown on all sides. If necessary, reduce heat to avoid any burning on. Browning the roast will take 8 to 10 minutes.

    Browning bison sauerbraten roast.


  • Return set aside marinade to Dutch oven; bring contents to a boil.

  • Cover and transfer to a 275F oven. Cook until an internal roast temperature of 205F is reached, about 3 1/2 to 4 hours.


       
    TO SERVE WITH SAUCE


  • Remove roast from the Dutch oven. Set the roast aside on a cutting board while sauce is being prepared.

  • Strain Dutch oven cooking liquid and discard solids.

  • Return strained cooking liquid (you should have 4 to 4 1/2 cups) to Dutch oven. Bring liquid to a moderate boil.

  • Over the next 5 minutes, whisk continuously as you add a couple tablespoons of ginger snap cookie crumbs at a time. Add crumbs until the desired sauce consistency is reached. Do not over thicken. If over thickeneing does occur just whisk in a little water. Pour hot finished sauce through a seive into a holding bowl.

  • Slice bison roast into 1/4 to 1/2 inch slices. Layer meat slices in a shallow 13 X 9 inch heat proof serving dish. Top with sauce. Return to the oven for 20 minutes of reheating. Serve with root vegetables.

  • Excellent reheated. Add some water to the dish if sauce has become overly thick. Cover, 300F oven for one hour.