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         Tender Eye-of-Round Bison Roast




Over a 24 to 48 hour period (longer is better), the salt from this Dijon-Fish sauce* blend will tenderize and help add flavor to this cut.

Low heat roasting and cutting the finished roast into thin slices ensures tenderness as well.

Cold, this roast makes for great sandwiches.

        INGREDIENTS
 
3 tbsp

1 tbsp

3 - 3 1/2 lbs

2 tbsp

4 cups
 
 

 
 

 
 

 
Dijon mustard

Thai Fish Sauce*

eye-of-round bison roast

cooking oil (grape seed or peanut oil preferred)

low sodium stock HOMEMADE PREFERRED
(Store-bought beef, chicken or vegetable broths may be substituted.
Best to use a tetrapak product, not canned)


Beurre Manie (To Make: combine 1 tbsp butter with an equal amount of flour and
roll into a ball. Make up several and refrigerate. Can also be frozen for later use.)

*Note: 1 1/2 tbsp of soy sauce may be substituted where Thai Fish Sauce is not available.


        DIRECTIONS
  • In a small bowl, blend the Dijon mustard with the Thai fish sauce*. Use a basting brush to completely coat the fresh or thawed roast with the blend.

  • Wrap the coated roast tightly in plastic wrap and refrigerate for 24 to 48 hours.

  • Remove and unwrap roast; let stand at room temperature for at least 90 minutes. Set the oven to 225F. Add the cooking oil to a heavy-bottomed saucepan large enough to hold the roast. Over a medium-high burner, heat cooking oil until it is nearly smoking. Put the roast in the pan and turn every couple of minutes to brown on all sides. If necessary, reduce heat so no burning occurs. Browning should take 6 to 8 minutes.

  • Transfer the browned roast to an elevated roasting pan. Insert the probe of a digital thermometer into the center of the roast. Put the roast in the middle of the preheated oven. Attach the opposite end of the temperature probe into the monitor sitting outside the closed oven door.

  • For rare, roast until the monitor reads 115F. This will take about an hour and 20 minutes or so, but let the thermometer be your guide, not the clock. Turn off the oven, leaving the oven door closed, and allow the roast to reach 120F before removing it from the oven. Allow the roast to rest for 20 minutes before slicing thinly. Finish temperature after 20 minutes resting should be about 125F.

  • For medium-rare, roast until the monitor reads 125F. This will take about an hour and 35 minutes or so, but let the thermometer be your guide, not the clock. Turn off the oven, leaving the oven door closed, and allow the roast to reach 130F before removing it from the oven. Allow the roast to rest for 20 minutes before slicing thinly. Finish temperature after 20 minutes resting should be about 135F.

  • While the roast is cooking prepare the gravy by first deglazing the saucepan. Set pan over medium-high heat with a 1/2 cup stock added. Use a wire whisk to work in the browned-on bits from the bottom of the saucepan so that they dissolve into the stock. As the mixture begins to boil, whisk in remaining 3 1/2 cups of stock to form a light sauce. (If deemed necessary, the sauce can be strained at this stage and returned to the saucepan.)

  • To thicken the sauce into gravy, start by adding one ball of beurre manie. Whisk in over medium-high heat allowing the beurre manie to dissolve and blend in completely. This should take about 3 minutes. Repeat process until desired thickness is reached. Set gravy aside and reheat when needed. Serve along side thinly cut roast and vegetables of choice.

DONENESS LIMITS FOR TENDER ROASTS

Naturally tender roasts such a prime rib, loin, sirloin tip, sirloin, tenderloin, and our Tender Eye-of-Round are at their best when they are dry roasted. That way full flavor and juiciness are assured.

Due to bison's low fat content, or lack of marbling, it is always best to cook a tender roast to rare or medium-rare doneness. Caution must be used when roasting much beyond medium-rare. Once doneness approaches medium, medium-well (140-150F) these roasts will begin to loose moisture, eventually dry out and become unpalatable.

The sliced eye-of-round pictured below is a case in point. It is medium-rare approaching medium doneness. Close to a finishing temperature of 140F. It is still pinkish and acceptably juicy. But with more cooking, and a finishing temperature approaching 150F or higher, the pink color will be gone. So will a lot of the juiciness and tenderness.

Looking for well done bison roasts? For best results, use one of our braising roast recipes instead.



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