Roasted Bison with Tomato and Herb Crust

Instructions

1. 1

   Remove bison roast from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 400°F (200°C).

   Tip: Room temperature meat ensures even cooking throughout the roast.

2. 2

   Pat the bison roast dry with paper towels. Season generously all over with sea salt and cracked black pepper.

   Tip: Dry meat develops a better crust when seared.

3. 3

   Heat 2 tablespoons olive oil in a large oven-safe skillet over high heat. Sear the bison roast for 3-4 minutes per side until a golden-brown crust forms. Transfer to a plate.

   Tip: Don't move the roast while searing; let it develop color undisturbed.

4. 4

   In the same skillet, add remaining olive oil and sauté minced shallot and garlic for 1 minute until fragrant. Add diced tomatoes, chopped rosemary, and fresh thyme, cooking for 2 minutes.

   Tip: The tomato mixture creates a flavorful bed for the roast.

5. 5

   Deglaze the pan with white wine, scraping up browned bits with a wooden spoon. Add beef broth and balsamic vinegar, stirring to combine.

   Tip: Deglazing captures all the caramelized flavors from searing.

6. 6

   Roast for 25-30 minutes for medium-rare (internal temperature of 130-135°F at the thickest point). Remove from oven and let rest for 10 minutes before slicing.

   Tip: Position the roast so the tomato crust covers the top.

7. 7

   Slice the roast against the grain into 0.5-inch thick pieces. Spoon the pan sauce and tomato mixture over the sliced bison and serve immediately.

   Tip: Resting the meat allows juices to redistribute, keeping it tender.