Bison Sirloin Roast
Instructions
From the refrigerator allow the roast to stand at room temperature for at least 90 minutes. (If roast needs to be thawed first then do so in the refrigerator over a 2 to 3 day period.)
Set the oven at 225F.
Pat the roast dry with kitchen towel.
Over a moderately high burner, heat the cooking oil in large heavy-bottomed saucepan to the point where it is nearly smoking. Put the roast in the pan and turn every couple of minutes to brown on all sides. If necessary, adjust heat so no burning occurs. Browning should take 6 to 8 minutes. Remove roast from saucepan.
If using olive oil, lightly coat browned roast, sprinkle with salt and freshly ground pepper. If using bacon strips, sprinkle roast with freshly ground pepper then top with bacon strips.
Place roast on an elevated roasting pan. Insert the probe of a digital meat thermometer into the center of the roast. Put the roast in the middle of the preheated oven. Attach the opposite end of the temperature probe into the monitor sitting outside the closed oven door.
For rare, roast until the monitor reads 115F. This will take about an hour and 20 minutes or so, but let the thermometer be your guide, not the clock. Turn off the oven, leaving the oven door closed, and allow the roast to reach 120F before removing it from the oven. Allow the roast to rest for 20 minutes before slicing thinly. Finish temperature after 20 minutes resting will be about 125F.
For medium-rare, roast until the monitor reads 125F. This will take about an hour and 35 minutes or so, but let the thermometer be your guide, not the clock. Turn off the oven, leaving the oven door closed, and allow the roast to reach 130F before removing it from the oven. Allow the roast to rest for 20 minutes before slicing thinly. Finish temperature after 20 minutes resting will be about 135F.
Serve with vegetables of choice and our HOMEMADE BISON GRAVY recipe
Excellent cold for sandwiches.
