Sous Vide Bison Roast   

This is the EASIEST and tastiest way to cook a bison roast. It turns out so juicy and tender you will never cook one another way! The marinade is pretty flexible so try to mix it up if you feel so inclined! This will turn any cut of roast into a tender, drool worthy meal!

Ingredients:

2-3lb Bison roast, any cut

½ cup liquid, my preference is red wine as it adds a great depth of flavor (save the rest for when you eat the roast!) beef or bison stock would be next best.

2 Tbsp whole grain mustard

1 Tbsp soy sauce or Worcestershire sauce

2 tsp salt

2 tsp minced garlic

½ tsp ground pepper

2-3 sprigs fresh Thyme

Olive Oil

Method:

Add all ingredients, except oil, to a zipper seal bag, mix around as best you can then press out as much air as possible. Fill a big pot of water, add your Sous vide and follow the user guide to set to 130°F for 24 hours. Add the bag to the hot water and leave until time is up!

TIP: Make sure to periodically check the level of the water as you will have a fair bit of evaporation and may need to add more. If the level of the water hits the "MIN" mark on your Sous Vide it will turn off. 

Just before your roast has reached the 24 hour mark, drizzle oil on an oven safe pan (I prefer a cast iron) and place in the oven on broil. Leave for 5-10 minutes until oil is smoking hot! Carefully remove from oven. Using tongs and an oven mitt, remove the roast from the bag and carefully place in the hot pan (WARNING: Some splattering will occur). Carefully pour juices over the roast and place back in the oven on broil for 10 minutes or until desired browning on the roast. NOTE: Don’t leave too long or you’ll risk overcooking your roast.

ALTERNATE SEARING METHOD: Once your roast has reached the 24 hour mark sear on all sides on a hot cast iron pan. Add juices on the last side and let boil for a few minutes.

Slice roast and serve. Juices can be added to the roast slices or separate in a gravy boat to serve.