Roasted Bison with Bell Pepper and Herb Crust

Instructions

1. 1

   Preheat oven to 425°F. Pat the bison roast dry with paper towels and bring to room temperature for 15 minutes.

   Tip: Room temperature meat cooks more evenly throughout.

2. 2

   Combine chopped rosemary, thyme, minced garlic, 1 tablespoon olive oil, salt, and pepper in a small bowl to form a paste.

3. 3

   Rub the herb paste generously over all sides of the bison roast, pressing gently so it adheres well.

   Tip: Don't skip this step—the herbs create a flavorful, aromatic crust.

4. 4

   Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.

5. 5

   Sear the bison roast on all sides for 2-3 minutes per side until deeply browned, then transfer to a plate.

   Tip: Searing develops a rich, caramelized exterior.

6. 6

   In the same skillet, add bell pepper strips and sauté for 3-4 minutes until they begin to soften and char slightly.

7. 7

   Whisk together balsamic vinegar, beef broth, and dijon mustard, then pour into the skillet with peppers.

8. 8

   Nestle the seared bison roast back into the skillet among the peppers and transfer to the preheated oven.

9. 9

   Roast for 18-22 minutes, uncovered, until a meat thermometer inserted into the thickest part reads 130-135°F for medium-rare.

   Tip: Bison is leaner than beef, so avoid overcooking to prevent dryness.

10. 10

    Remove from oven and let the roast rest for 5 minutes before slicing. Serve with the roasted peppers and pan sauce spooned over top.

    Tip: Resting allows juices to redistribute for maximum tenderness.