Creative Culinary Solutions

Bison Pot Roast

A winter favourite.

Difficulty:	15/20
Yield serving:	10
Preparation time:	15 minutes
Cooking time:	15 minutes

bison pot roast

Difficulty

15/20

Yield serving

10

Preparation time

15 minutes

Cooking time

15 minutes

Ingredients

1 L (4 cups) of prepared Demi-Glace Sauce Mix - 140 mg Sodium/60 mL
1.5 kg (6 lbs) of bison sirloin
120 mL (1/2 cup) of canola oil
20 Yukon gold potatoes, peeled, and chopped into rough cubes
40 pearl onions
20 button mushrooms
10 leeks, sliced into coins
20 baby carrots, peeled
10 baby turnips, peeled and cut in half
10 garlic cloves
60 mL (1/4 cup) of Canadian whisky
2 sprigs of rosemary
10 cherry tomatoes
Salt and pepper, to taste

Preparation

Prepare the demi-glace according to package instructions, keep warm and set aside.
Season bison with salt and pepper, and in a large pan sear all the sides of the sirloins in oil.
In a pan sauté all the vegetables (except tomatoes) and garlic in oil until the vegetables start to caramelize.
Remove the pan from the heat and deglaze with whisky.
Add rosemary to the hot demi-glace sauce and combine all the ingredients in a large oven safe pot.
Place the uncovered pot in 350°F oven for about 25 minutes, turning the meat and stirring frequently.
Remove the pot from the oven and add the fresh tomatoes, and season with more salt and pepper to taste. Serve and enjoy.

The bison can be subistitued for beef for an equally delicious meal.

Ingredients

1 L (4 cups) of prepared Demi-Glace Sauce Mix - 140 mg Sodium/60 mL
1.5 kg (6 lbs) of bison sirloin
120 mL (1/2 cup) of canola oil
20 Yukon gold potatoes, peeled, and chopped into rough cubes
40 pearl onions
20 button mushrooms
10 leeks, sliced into coins
20 baby carrots, peeled
10 baby turnips, peeled and cut in half
10 garlic cloves
60 mL (1/4 cup) of Canadian whisky
2 sprigs of rosemary
10 cherry tomatoes
Salt and pepper, to taste

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