From Julie Van Rosendaal
If you can find a bison rump, inside round or sirloin tip, it’s worth picking up to roast – it will cook more quickly than a beef roast. Some bison ranchers advise salting the meat after it’s cooked, but I’ve had success both salting before and after.
- 2-3 lbs. (1 to 1-1/2 kg) bison roast
- 2 T. canola or olive oil
- 2 garlic cloves, crushed
- 1 T. finely chopped rosemary
- freshly ground black pepper
Preheat the oven to 500°F. In a small dish, stir together the oil, garlic and rosemary and rub all over the surface of the roast; sprinkle with pepper. Place in a roasting pan and cook for 10-15 minutes. Reduce the heat to 275°F and cook for about an hour, or until the internal temperature reaches 140-145°F. Sprinkle with salt, tent loosely with foil and let rest for 15 minutes before slicing thinly across the grain.