Roast Bison

Roast Bison for a lot of people

Roast tenderloin of Bison for 4

• Some bison
• Some seasonings
• A fire

• 1 kg bison tenderloin tied
• Olive oil
• Dried basil, salt, and pepper
• 2 (or more) cloves of garlic chopped fine

1. catch a bison
2. say thank you
3. cut off a piece of meat big enough for a lot of people
4. make a big fire and let it burn down so it is mostly hot coals without too much flame or smoke
5. rub the seasonings all over the bison
6. hold the bison over the fire and turn it over once in a while so it doesn’t burn too badly.
7. when you think the bison is almost done, take it off the fire
8. cut up the bison and share it around
9. say thank you again

1. buy the Bison from Marc Balon at Tendercuts on 18th Street in Brandon
2. say thank you to Marc
3. get your bar-b-q as hot as it can go
4. rub the bison lightly with olive oil
5. dust the bison with the seasonings and roll the bison in the garlic
6. place as close to the heat as you can, turning frequently so that all sides have a nice brown crust
7. turn off one side of the bar-b-q and reduce the other side to medium heat
8. place the bison on a rack in a shallow pan on the side away from the heat
9. add water to the pan and maintain at a level below and not in contact with the bison
10. roast to an internal temperature of 140 F°
11. remove the bison from the pan, cover with foil and let rest for 10 minutes
12. deglaze the pan; add the liquid to a port wine reduction with re-hydrated cranberries
13. remove the strings, carve the roast, and serve with the sauce
14. say thank you again