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!!