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A Jackson Hole, Wyoming Tradition

We've been committed to the craft of raising high-quality, responsibly-raised buffalo and elk meat for over seventy years


(Serves 4)

From “A Taste of Wyoming Cookbook”, by Pamela Sinclair.

Try one of our combo packs for this recipe, they’re a great value and will give you a chance to try a variety of cuts of bison meat. Use ONE OF THE ROASTS FOR THIS!

2 tablespoons olive oil
3 pounds bison roast
1 onion, coarsely chopped
4 large carrots, peeled and chopped
2 stalks celery, diced
5 medium potatoes, quartered
1 bay leaf
2 tablespoons tomato paste
1 cup dry red wine
1 cup stock
2 tablespoons flour
Salt and pepper to taste

Preheat the oven to 300 F. In a Dutch oven, heat the oil over medium-high heat. Add the roast and brown it evenly on all sides. Add the onions, carrots, celery, bay leaf, salt, and pepper. Saute to lightly brown, about 1 minute.
Stir in the tomato paste, red wine, and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter.
Place the Dutch over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.

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