Standing Rib Roast of Bison with Herbs
Ingredients
Salt and pepper
1/4 c. chopped fresh herbs, such as oregano, thyme, rosemary, savory and parsley
Methods/steps
Being a lean and very flavorful meat, bison should usually be cooked medium rare. Beyond this, it tends to be a bit dry. Letting the meat rest allows the interior juices to redistribute, making for a more tender, flavorful roast.
Preheat the oven to 450°. Remove the roast from the refrigerator and allow it to come up to room temperature. Dry the roast very well and season liberally with salt, pepper and the chopped herbs. Place the roast directly on the oven rack with a pan below it, or on a roasting rack and roast for about 1 ½ hours, or until a meat thermometer inserted in the thickest part reads 120° (for medium rare) or 130° for medium. Allow the roast to rest, loosely covered with foil, for at least 30 minutes before carving.
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Additional Tips
The leftover bones from the duck and bison should be made into a delicious stock. Cover them with cold water, add a couple of peeled onions, some carrot and a bay leaf and simmer gently for as long as you can stand, up to 8 hours. Skim the foam and fat that rises to the surface, pour through a fine strainer and freeze in small batches for future soups and sauces.