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Minimal effort produces tasty meat.
Buy a big hunk of bison roast from your butcher. Beef will do in a pinch. Spray a pan with Canola oil, rub your roast with a mix ...
Use your meat thermometer to figure out when the meat is done. The Joy of Cooking defines Rare as 120-130F, Medium-Rare as 130-135F, Medium as 140-150F, Medium-Well as ...
When you're a few degrees shy of your target, pull the roast out of the oven and let it rest on a plate. The interior will continue to ...
Chop several large onions into half-rings: top and tail the onions, peel the outside skins off, and halve them from pole to pole. Cut about 1/4" thick half-ring ...
As the onions start to brown and leave sticky bits on the bottom of the pan, dump in a generous slug of cheap whiskey. Stir to remove all ...
Find a very big, very sharp knife. Sharpen it if necessary. Serrated knives are for the weak. Cut the thinnest slices of roast you can, and make a ...
Haul the onions back out of the oven, and dump them over the slices of roast.
Serve this dish immediately. The onions will reheat the meat, but can overcook a rare roast if allowed to sit too long. Part of this nutritious dinner.
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