Roast Bison -- Help!

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I suppose bison would cook just like beef... no?[p]I bought a 2.5 lb bison chuck roast. Do I need to treat it any differently than beef?[p]Thanks![p]~ Broc

Unknown

Broc -- Just across the Muddy Mo from Omaha!,[p]This is turkey week, what are you doing going off track?Here is an idea! Happy Holidays![p]Buffalo, Roast, Chuck, Thirdeye

gdenby,The ClayQ method is very good and I really like it with an ordinary cut like a beef chuck roast. Bison on the other hand has a delicate flavor and I feel that the tomato based sauce and maple syrup may disguise the real flavor.
[p]INGREDIENTS:
1 Tbs garlic powder
1/4 tsp cayenne
1/4 tsp black pepper
1/2 onion, chopped fine (or several green onions with tops)
salt to taste
beef broth
beer (optional)




Procedure:
1 A braise works good with a bison roast, either in a covered roaster or in foil. I like to flavor smoke it until it is in the 150° neighborhood and finish with braising. This combination of flavors will work well with a bison roast. The amounts of spices are a guideline based on a 5 pound roast. Enough broth or broth/beer mix must be added to allow it to simmer. Maybe 1-1/2" deep in a covered pot, a cup or so in a foil pouch.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Thirdeye, 06/09/07


[p]

Unknown

Richard Fl,[p]Thank you! Right after turkey's gone, the bison with thaw and thimmer thoughtfully.[p]~ Broc[p]