Last week I visited the local Farmers Market where I met bison producer Neil Hochstein, from Alberta Bison Ranch. I picked up the most lovely crossrib roast and decided that my crockpot was the way to go. Having never cooked bison, I only very lightly seasoned it and kept a close eye on it- my slow cooker tends to overcook things and it cooks fast and hot,
This roast was great value. It turned out moist and tender. Lean to an extreme, there weren't any fat drippings left to skim off.
I cooked it for dinner on Saturday to celebrate our anniversary, and then used up the leftovers last night. Both meals were delicious, and I am positive that I'll be purchasing bison often.
~3lb. crossrib bison roast
1/2 c. red wine (we used Snap Dragon Cabernet Sauvignon)
1 tbsp olive oil
1 yellow onion, diced
sprinkle of sea salt and cracked black pepper
Place onions in the bottom of the slow cooker, then drizzle with olive oil. Put bison roast on top of onions, and pour wine over. Sprinkle with sea salt, and season with cracked black pepper. Put the lid on, turn to low, and cook until desired done-ness. Mine was done in about 3 hours, with an internal temperature of about 145*F,
Best served seasoned with cracked black pepper and sea salt. Shown here with stir-fried zucchini, carrots, and mushrooms.