Beer-Braised Bison Pot Roast

Special equipment: Dutch oven

Ingredients

serves Serves 8 to 10, active time 45 minutes, total time 1 day

• 1 rolled bison chuck roast, 5 to 6 pounds
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 2 medium onions, finely sliced (about 2 cups)
• 1 medium carrot, finely diced (about 1/2 cup)
• 2 stalks celery, finely diced (about 1/2 cup)
• 4 anchovy filets, minced
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 tablespoons chopped fresh rosemary leaves
• 2 teaspoons chopped fresh thyme leaves
• 1/4 cup tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon Asian fish sauce
• 12 ounces dark lager
• 3 cups homemade or store-bought low sodium chicken stock
• 2 bay leaves

Procedures

1. Adjust oven rack to lower position and preheat oven to 275°F. Season bison chuck generously with salt and pepper on all sides. Heat oil in a large Dutch oven over high heat until lightly smoking. Add bison and cook without moving until well-browned, about 8 minutes. Flip and continue cooking until well browned on all sides, about 20 minutes total. Transfer to a large plate and set aside.
   
2. Add onions, celery, and carrots and cook, stirring frequently, until vegetables are softened and beginning to brown, about 10 minutes. Add anchovies, garlic, rosemary, thyme, and tomato paste and cook, stirring, until fragrant, about 1 minute. Add soy sauce, fish sauce, and beer. Use a wooden spoon to scrape up browned bits from bottom of pan. Bring to a boil and cook until reduced by half, about 5 minutes. Add chicken stock and bay leaves, then nestle meat into pot. Bring to a boil, then cover pot leaving lid slightly ajar. Transfer to oven and cook until a fork or paring knife can be inserted into meat with no resistance, about 4 hours, flipping meat once during cooking.
   
3. Remove pot from oven, transfer to stovetop, and let cool for 2 hours. Transfer to refrigerator and let cool overnight.
   
4. The next day, remove meat from pot and transfer to cutting board. Discard bay leaves and any hardened fat from top of liquid. Bring liquid to a boil, reduce to a bare simmer, and cook until reduced to a saucy glaze, about 15 minutes. Season to taste with salt and pepper.
   
5. Meanwhile, slice meat into 1/2-inch thick slices. Transfer to a large skillet and fan out to arrange. Pour hot juices over top of meat, cover, and cook over low heat until meat is heated through. Garnish with extra rosemary and thyme, and serve.

Butter-Basted Bison Ribeye Steak with Crispy Potatoes

Ingredients

serves Serves 2, active time 30 minutes, total time 1 day

• 1 bone-in bison rib steak, 1 3/4 to 2 inches thick, about 1 to 1 1/4 pounds total
• Kosher salt and freshly ground black pepper
• 3/4 pound fingerling potatoes
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 tablespoons vegetable, canola, or peanut oil
• 4 tablespoons unsalted butter
• 6 garlic cloves, smashed

Procedures

1. Season steak liberally on all sides with salt and pepper. Set on wire rack set in rimmed baking sheet and place in refrigerator uncovered overnight.
   
2. Meanwhile, place potatoes in a medium pot, cover with water, season with salt, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 10 minutes total. Meanwhile, remove leaves from 1 sprig of rosemary and 1 sprig of thyme and finely chop. Set aside. Drain potatoes and set aside to cool. Cut each potato in half lengthwise. Potatoes can be cooked through this stage up to a day in advance and stored in a sealed container in the refrigerator.
   
3. Heat oil in a 12-inch heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden brown crust starts to develop, about 4 minutes total.
   
4. Reduce heat to medium. Add 3 tablespoons butter, garlic, whole rosemary sprigs, and whole thyme sprigs to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 115 to 120°F for medium rare, or 125°F for medium, 6 to 8 minutes total. Immediately transfer steak to a wire rack set in a rimmed baking sheet and place herb sprigs and garlic on top. Allow steak to rest uncovered while you cook the potatoes.
   
5. Return skillet to medium-high heat and add remaining tablespoon butter. When foaming subsides, add potatoes, cut-side down. Cook, shaking pan occasionally, until potatoes are deep golden brown and crisp, about 8 minutes. Add chopped rosemary and thyme, season with salt and pepper, and toss to coat potatoes. Cook, tossing and stirring, until fragrant, about 1 minute. Transfer potatoes to a serving platter with a slotted spoon, leaving excess fat behind. Increase heat to high until leftover fat is smoking. Pour over resting steak. Discard garlic, rosemary, and thyme sprigs. Place steak on serving platter and serve immediately.

Grill-Roasted Whole Bison Boneless Rib Roast

Special equipment

gas or coal grill

Ingredients

serves serves 12 to 16, active time 10 minutes, total time 4 hours

• 1 whole boneless bison rib roast, about 8 pounds
• Kosher salt and freshly ground black pepper
• 2 cups wood chips, soaked in water (optional)

Procedures

1. Light 3/4 of a chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over one side of coal grate. Alternatively, set one set of burners on a gas grill to medium-low heat. Set cooking grate in place, cover gill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Loosely wrap soaked wood chips in an aluminum foil pouch and poke a few holes in it with a wooden or metal skewer.
   
2. For the Gas Grill: Season bison generously with salt and pepper. Place over cooler side of grill with the fat cap facing up. Place foil pouch directly over hot side of grill. Cover and cook until roast registers 125 to 130°F in the center for medium-rare or 135 to 140°F for medium, 3 to 3 1/2 hours. (Grill should maintain a temperature of 225°F to 250°F for duration of cooking. Adjust flame to maintain temperature as necessary). Transfer bison to a large plate and increase heat on all burners to maximum. Close cover and allow grill to preheat for 10 minutes. Return bison to grill and cook, turning occasionally, until all sides are well browned, about 8 minutes total. Transfer to a cutting board, allow to rest 15 minutes, carve, and serve.
   
3. For the Coal Grill: Season bison generously with salt and pepper. Place foil pouch directly on top of coals. Place over cooler side of grill with the fat cap facing up. Cover grill with vents over meat partially opened to draw smoke across meat, and cook until roast registers 125 to 130°F in the center for medium-rare or 135 to 140°F for medium, 3 1/2 to 4 hours, adding 5 to 6 coals to the fire every half hour (grill should maintain a temperature of 225°F to 250°F for duration of cooking). Transfer bison to a large plate and add 1 quart fresh coals to the fire. Allow grill to preheat until all the coals are strongly lit, about 15 minutes. Return bison to grill and cook, turning occasionally, until all sides are well browned, about 8 minutes total. Transfer to a cutting board, allow to rest 15 minutes, carve, and serve.

Home-Ground Bison Burgers

Special equipment

Meat grinder or food processor

Ingredients

serves Serves 4, active time 20 minutes, total time 30 minutes

• 20 ounces (1 1/4 pounds) bison chuck, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 4 slices cheddar, Swiss, or American cheese (if desired)
• 4 hamburger buns, toasted
• Condiments as desired

Procedures

1. To Grind in Meat Grinder: Place meat on rimmed baking sheet or large plate, leaving a small space between each cube. Place in freezer until firm but not frozen, about 15 minutes. Meanwhile, set up meat grinder with 3/8ths inch plate. Grind meat according to manufacturer's instructions. Switch grinder to 1/4-inch plate and grind again, chilling meat in between batches in freezer if it starts to get too warm (it should remain freezing cold to the touch). Transfer ground beef to a rimmed baking sheet.
   
2. To Grind in Food Processor: Place meat on rimmed baking sheet or large plate, leaving a small space between each cube. Place in freezer until firm but not frozen, about 15 minutes. Working in four batches, pulse meat cubes int he food processor until finely ground, about 15 short pulses. Transfer to a rimmed baking sheet
   
3. Gently press ground beef into four even patties about 4-inches across, pressing until they hold together and making a slight indentation in their center.
   
4. Preheat a grill to high heat. Season burgers generously with salt and black pepper. Grill, turning occasionally, until well-charred and center registers 125°F on an instant read thermometer for medium rare or 135°F for medium, adding cheese for last 30 seconds of cooking.
   
5. Transfer to buns, top as desired, and serve.