March 8, 2007

Bison Roast with Burgundy and Figs

Last fall I picked up a beautiful bison roast at a good local butcher. I conversed with him a bit on the issue of fat content and cooking methods, as bison is extremely lean and I worried about the roast being dry. Then, working off of his time and temperature instructions, I went home and devised this recipe. I know it looks long, but it's really simple. I'm telling you truly that the figs and wine together with the rich meat make soul wrenching combo -- and what all this does for the vegetables is unbelievable. Of course a pot roast of cow will work fine, and you may speed up the oven a bit if you choose the mooer.

You'll Need:
A Dutch oven or other heavy, oven-proof pan
A chuck roast of bison, not a fancier cut.
Carrots, one bag of baby organic
12 boiling potatoes, quartered
6 small whole Onions, peeled
1 small onion, chopped medium fine
10-12 small, or 5-6 large dried figs
1 cup Burgundy, or dry red wine with fruity notes, or even port
2-3 tbsp. course salt
1-2 tbsp. freshly ground pepper
½ tsp. allspice
Olive Oil

How long to cook it? That depends on the weight of your roast. Ask the butcher when you buy the meat how long the cut should cook at 300 degrees. Most sources say 22-25 minutes per pound of meat, or until internal temperature is 140-160 degrees.

1. Position a rack in the lower part of the oven and preheat the over to 300 degrees.
2. Rub the some olive oil, the salt and pepper on both sides of the roast. Now leave the meat out and let it come to room temperature, about half an hour.
3. While the oven is heating and the meat sitting, peel the onions, quarter the potatoes, and rinse the carrots.
4. Heat enough olive oil to cover the bottom of your pan over medium heat (it will go in the oven later). Add the chopped onion and the allspice. Cook until the onion is caramelized to a light brown.
5. Once the onion is browned, set the roast in the pan, on top of the onion. Don’t move it. Let it sit there, undisturbed, for five minutes, then flip it over (it should be nicely browned by now, if it’s not your heat may be a little low – in that case just raise the heat and let it keep browning before you flip it).
6. Sear this side until it’s browned.
7. Remove the roast to a platter.
8. Add the wine to the pan to deglaze, letting it come to a quick boil as you scrape the bottom of the pan to remove any tasty bits on the bottom and sides. Do not cook the wine off.
9. Turn off the heat.
10. Put the meat back in the pan. There should be wine in the bottom of the pan.
11. Set the potatoes, carrots, onions, and figs around and on the meat, then season lightly with salt and pepper.
12. Tightly cover the pan with a lid or foil.
13. Put the pan in the center of the oven.
14. Cook to desired doneness.
15. Remove the pan from the oven.
16. Remove the lid.
17. Let the meat rest for 15-20 minutes before cutting it. Serve with a fresh salad and crusty bread.

-- Margaret


Anonymous said...

This sounds like a neat recipe, I'll look it back up when the mood hits me for something slow cooked and savory. The figs sound intriguing. Thanks for submitting this!

Margaret Howard said...

Thanks, Anonymous. It really is a fool proof and sublime dish!