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Bison Roast

4/1/2010

Bison Roast

Contributed by: Greg Patterson from Charlottesville, Va.

1 Bison roast 1-3 lbs (DON'T trim the fat)
1 Bunch of garlic cloves
1 Tbsp. liquid smoke
2 Tbsp. worcestershire
1/4 cup Apple cider vinegar
1 tsp. black pepper
2 Tbsp. dried Thyme leaves
1/4 cup olive oil

Score the roast 1-inch deep or more in two directions. Cut 3/4s of the garlic cloves in half and stuff them inside the slits. Dice the remaining garlic and mix with olive oil, pepper and thyme.

Set aside a moment.

Mix cider, liquid smoke and worcestershire and pour into the scored areas. Next rub the olive oil, pepper, thyme mixture onto and in the scores.

Bake in a covered dish 300 degrees F until done: for beef - 172 degrees F internal temp.

1.25-pound bison roast for about 2.5 hours for mine, but get a meat thermometer because "doneness" will depend on weight of the roast. Salt to taste and then feel it desolve in your mouth!!