My mother sent me this recipe for my birthday, but I didn’t get a chance to make it until this weekend. I recommend adding some salt to the rub, but otherwise it turned out to be a great way to prepare bison, especially for you coffee fans.
I got my bison roast from the Costco in Bozeman. Not sure if they are carrying them across the country, but it was good in texture and moisture, and a reasonable price.
Spice Rub Ingredients
- 1/4 cup of finely ground Morning Glory coffee
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 teaspoon ground sage
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne
In a small bowl combine the spice rub ingredients. Rub the meat with the spice mixture and then let stand for 24 hours in the refrigerator.
This next step is optional, but I like to cook vegetables along with my roast. The actual ones you use are up to you, but here is what I included:
- two carrots
- 1 Idaho potato. My landlord drove down to St. Anthony, Idaho last week to get some fresh-from-the-ground potatoes and gave me few. You can tell by their feel that they are fresh – the ones in the store are much softer. They also have a brighter flavor.
- 1 onion. I also happened to be in St. Anthony last week looking for a goat to slaughter (a convoluted and unsuccessful story that I probably won’t share) and found a small produce stand selling these onions. Not sure of the kind, but on the sweet side and .a nice complement.
- two celery stalks
- some leftover mushrooms
Chop up the veggies and put them in a roasting pan. Next time I’m going to brown them in a skillet before roasting them.
Take roast out of the refrigerator 1 hour before cooking. Heat oven to 350 degrees. Position two racks in the middle of the oven and put the roasting pan with veggies on the lower one, and the bison roast above the pan and sitting directly on the rack. If you have an actual roasting tray, you can use that also.
Cook for around 40 minutes until the internal temperature is 115 degrees. For the best flavor, you want bison meat to be rare.
Let the meat sit for 10 minutes or so, then slice and eat.
Like I said, I think the rub needs about a teaspoon of salt, but otherwise this is a good dish to add to your meal rotation.