Braised Bison

Long braising helps to make this tougher cut of bison tender. If you opt to use a slow cooker, cook for 8 to 10 hours on LOW or about 4 to 5 hours on HIGH.

Prep Time: 10 minutes plus 3 to 6 hours for marinating
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

Ingredients:

2 to 3 pounds bison roast, such as rump or top round
2 cups red wine
3 cloves garlic, minced
2 cups beef broth
1/4 teaspoon black pepper
1/2 teaspoon salt
4 to 6 medium red-skinned potatoes, peeled and quartered
4 medium carrots, cut in chunks
2 ribs celery, cut in chunks
3 to 4 small turnips, peeled and halved

Instructions:

Put bison roast in a large food storage bag with wine and minced garlic. Refrigerate and marinate for 3 to 6 hours. Heat oven to 325°.

Place the bison and 1 cup of the marinating liquid in a large oven safe Dutch oven with the 2 cups of beef broth, salt, and pepper. Cover and roast for 1 hour at 325°. Reduce heat to 300° and add vegetables. Roast for about 2 to 2 1/2 hours longer, or until the roast is tender.

Serves 6 to 8

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