- 8–10 pounds locally raised bison roast (Katerra Exotics—Katy)
- 2 ounces grapeseed oil
- 2 sprigs rosemary (Sunshine Farms, Montgomery)
- 2 sprigs thyme (Sunshine Farms, Montgomery)
- 5–6 garlic cloves, minced
- 1 cup organic red wine
- 1 cup medium-diced organic carrots
- 2 cups medium-diced locally grown yellow onion (Weinberg Farms, Tomball)
- 1 cup organic celery (cut in ¼-inch slices)
- 2 quarts organic beef stock
- 1 cup diced locally grown organic tomatoes (PEAS Farm, Conroe)
- 1 tablespoon salt
- 1 tablespoon cracked pepper
Preheat oven to 350°.
Season roast with salt and pepper. Put oil in a large cast-iron Dutch oven and bring to medium-high heat; place roast in pan and sear on all 4 sides.
Once seared, remove roast from pan, add mirepoix (carrots, onions, celery) to pan and cook until caramelized. Add garlic to cooked vegetables and cook until aromatic.
With pan still over heat, add red wine to deglaze. Place roast back into Dutch oven and cover ¾ of meat with beef stock. Add tomatoes and herbs. Cover and bring to a simmer.
Once liquid has come to a simmer, with potholders carefully remove from stove and place into the preheated oven and cook for 2½–3 hours (until meat is tender and begins to fall apart). Remove from oven and let it rest for 10 minutes before serving.
At Season’s Harvest the broth left over after roasting is used to make gravy. Serve the bison roast with mashed garlic red potatoes, roasted seasonal vegetables and gravy.
About this recipe
Spicewood Vineyards Tempranillo, Texas High Plains, Spicewood, Texas. $24. spicewoodvineyards.com.