If you were going to have four for dinner, you would not only have an easy time of it in the kitchen, you would have leftovers to enjoy later.
This Bison Sirloin tip roast was easy to slow cook, and the bounty is still being enjoyed. I used the meat hot and sliced on a plate, in a wrap, in soup, with sauce, diced in a salad… and I’m still trying to figure out how to use the rest of it. I top browned it to sear it, and then, according to instructions that come with it, I slow cooked it. I added some broth and onions so that I could also get soup out of it. Just short of two pounds, this roast was 6-inches long, 5-inches wide and 3-inches thick. A deep maroon color, there was almost no fat on it, Bison being very lean. The meat is firm and dense, and looks like beef when it is cooked. Like all the other Bison that I have eaten, it was hard to tell the difference between this and beef. The roast sliced easily, was tender and flavorful and plentiful. In all of my reading, I am so impressed with Bison: low in fat, higher in protein than beef, filled with CLA, this is grass-fed Bison without antibiotics or hormones. Unless you can discern the difference between this and beef, and prefer beef, this is an extremely healthy and easy way to eat and enjoy red meat.
