Bison Pot Roast

Ingredients 

3 lbs	Bison Roast
2 Tablespoons	Cooking Oil, Olive Oil Preferred
1 each	Bay Leaf
1 teaspoon	Salt
6 each	Pepper Corns
4 each	Carrots, Quartered
6 each	Spanish Onions, Peeled and Quartered
6 each	Potatoes, Peeled and Quartered
1 stalk	Celery, Chopped
1 cup	Apple Juice
1 cup	Water
1/2 teaspoon	Pepper
1 Tablespoon	Cornstarch

 

Directions

Pre-heat oven to 300o F.

Heat oil in Dutch oven over medium heat. Add bison roast and brown well on all sides.

Add onions, carrots, celery, bay leaf, salt, pepper, apple juice and water. Cover and place in preheated oven for 1 hour. Remove from oven, add potatoes.

Cover and return to oven for 1 more hour or until potatoes are fork tender.

Thicken gravy with cornstarch.

Acknowledgements:

Recipe published by the National Bison Association, 4701 Marion Street, #100, Denver, Colorado 80216; (303) 292-2833, Fax (303) 292-2564

Nutrient Composition (per 100 grams of cooked lean meat)

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