Bison Chuck Roast

Started by classicrockgriller, September 03, 2010, 07:57:38 PM

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The pkg said fat= 5.3 .....verses 17 .5 for beef, but

the cholesterol is twice as much as beef for a 4oz piece?

1 4oz piece of Bison = 42% of you daily value, but has no trans fat.




5-6 lbs. Bison (consider 2 shoulder roasts)
Place bison in Dutch oven and add enough water to almost cover the meat. Cover tightly and cook at 250o until meat is tender and falls apart (8-10 hours). Drain off liquid. Pull the meat apart and place in bbq sauce in a large pot. Mix thoroughly. Reheat at low temperature until hot. Enjoy!

BBQ Sauce:
2 cups ketchup
2 tbsp Worcestershire sauce
¼ c honey
¼  cup cider vinegar
3 tbsp Gulden's mustard
¼ c dark molasses
1/4 cup of Emeril's kicked up Bam-B-Q sauce

Mix all ingredients and pour over meat.
Serving Suggestion: Serve on warm, toasted deli rolls.


Dang CRG, you just hit it.  That recipe is essentially braising the bison.  Think about Caney's Cowboy braise for brisket.  Mix that up and braise that Bison in your Traeger.  250 still equals low and slow.


Caney's Bison Gold!    Oh yeah...     You can't go wrong with that.