Roast Bison With Caramelized Onions




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Minimal effort produces tasty meat.

Step 1: Prepare 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 of peppers and chili powder, and dump it in the oven at 450F for 10-15 minutes Turn it down to 250F for the rest of the run.

Step 2: Check Temperature

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 155-165F, and Well-Done as 170-185.

Try not to poke many holes in your roast, as it will drain all of the tasty juices out.

Step 3: Let Roast Rest

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 cook for a while, and the juices will redistribute. Leave it alone while you deal with the onions.

Step 4: Cook Onions

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 slices.

Dump slices into a heavy greased pan over medium-low heat. Add pepper and cook slowly, stirring, until the onions get soft and begin to brown.

Step 5: Deglaze With Whiskey

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 of the tasty browned bits from the bottom of the pan. Cook until the alcohol has cooked off: you'll stop smelling the fumes over the pan, and the liquid will mostly have cooked off.

Step 6: Slice Roast Bison

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 pile in your serving dish. The roast will be relatively cool on the outside at this point, so use your hands to stabilize as necessary to achieve the thinnest slices possible.

Step 7: Smother With Onions

Haul the onions back out of the oven, and dump them over the slices of roast.

Step 8: Serve Immediately

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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    9 Discussions


    8 years ago on Introduction

    excellent instructable, i got some venison roast the other day, i think ill give this a try tonight, thanks!


    10 years ago on Introduction

    It does look good. However one point of caution. You shouldn't pour your alcohol directly from the bottle. You can easily have a spill or a alcohol vapor pop that can cause a fire. Always make it a point to pour your "Rebel Yell" into a glass and then mix it in. Be sure to turn the burner off as well. This is especially important with gas stoves. Then you can get back to business deglazing the pan and turn on the stove.

    1 reply

    Reply 10 years ago on Introduction

    Generally good advice. I don't worry too much now that I'm stuck using an electric stove, but when I had a gas stove would generally shift the pot to an empty burner for the pour.


    10 years ago on Introduction

    I keep seeing bison meat at the grocery store, and I've always been curious as to how it tasted. It's pretty expensive to buy it there though, and comes in very small packages. I'm told it's much leaner than beef.

    1 reply

    Reply 10 years ago on Introduction

    It's much leaner, and the flavor is stronger - somewhere between grass-fed beef and venison. This is also the sort of thing worth trying if you find it at a decent price, but if the mark-up is steep just go find yourself some good-quality lean grass-fed beef, or make friends with a deer hunter.


    Reply 11 years ago on Introduction

    While the feedlot-raised beef is horrible, the bison is pretty good. If you can find grass-fed beef, bison, or get a venison roast from someone who hunts life is much better. (I just had venison tonight.)