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Bison Sirloin Tip Roast, 1pc (Nicholyn Farms)

Our bison is pasture raised on lush green land. Special care is given to our bison to ensure they are raised as close to how nature intended as possible...

$45.00 / Each

$15.95/lb

Bison Roast

*FROZEN*

The taste of bison is very similar in taste to beef. It has a coarser texture and a slightly sweeter flavour. It does not taste gamey. There is no aftertaste like some game animals such as moose.

There is one roast per package.

Each steak weighs about 2 pounds.

Ingredients:

bison.

Roast Bison Recipe:

INGREDIENTS

  • 2 lb. bison pot roast (fresh or fully thawed)
  • 1/3 cup flour
  • 2 tbsp. chopped or granulated garlic
  • 1 tsp. coarse sea salt
  • 1 tsp. coarse ground pepper
  • 1/3 cup vegetable oil
  • I diced large onion
  • 3 medium carrots, diced
  • 3 stalks of celery, diced
  • 1 tbsp. tomato paste
  • 2.5 cups of beef stock or�
  • 1.5 cups of beef stock and one cup of dry red wine

DIRECTIONS

  1. Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.
  2. Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.
  3. Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.
  4. Add onions to same skillet and saut� until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavour the vegetables should caramelize.
  5. Add one heaping tablespoon of tomato paste and continue to saut� an additional 2 minutes.
  6. Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.
  7. Cover and cook on lowest stove top setting for 7 hours or...
  8. Set oven temp to 180�F and cook in covered heavy casserole for 8 hours or...
  9. Transfer to slow cooker and cook on low for 8 hours.
  10. When the meat is fork tender, remove roast and let rest for 10 minutes before slicing and serving with gravy and vegetables.
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