I’ve been going through a bit of a flexitarian phase lately, meaning that while I’m in no way a vegetarian or opposed to eating meat, I just haven’t been wanting it as much and have been planning meals around vegetables instead. Fearing I was headed down a dangerous path and could be turned off meat forever, I decided it was time to do something drastic.
So there I was, perusing the meat counter at Whole Foods when I saw they had bison roasts on sale. Perfect! Just like that, I was back in the meat game!
This was seriously simple and extremely delicious. As a rule, bison is leaner than beef (has less fat), and therefore cooks faster. It also has a different taste than beef that may take a bit of getting used to. It tastes gamier, which I describe as an iron-rich flavor.
The port wine sauce and onions are a great compliment to the bison, adding a little sweetness and depth that takes just an extra five minutes.
Here’s the recipe for Roast Bison with Port Sauce:
Roast Bison with Port Sauce – serves 2
1 pound bison roast
Salt and pepper
1 teaspoon extra-virgin olive oil, divided
1 yellow onion, thinly sliced
1 cup Port
Preheat the oven to 375°F.
Season the bison roast with salt and pepper on all sides. Heat an oven-safe pot over medium-high heat. Add 1/2 teaspoon olive oil. Once hot, add the bison and sear until brown on all sides, about 2 minutes per side. Remove the bison roast from the pan and set aside.
Decrease the heat to medium. Add the remaining oil to the pan and the sliced onions. Cook, stirring often, until slightly caramelized, about 4 minutes. Return the bison to the pan then transfer the pan to the oven. Bake uncovered until the internal temperature reaches 140°F, about 20 minutes.
Remove the pan from the oven and the bison from the pan. Gently tent to hold warm. Note that the bison will continue to cook.
Set the pan with the onions still in it over medium heat. Carefully add the Port and stir to remove the brown fond from the bottom of the pan. Simmer the wine until reduced by half, about 5 minutes.
To serve, slice the bison into 1/4-inch thick slices and pour the sauce and onions over the meat.