Succulent Bison Roast

I made Succulent Bison Roast


  • 2 lbs. bison tri-tip
  • 2 tablespoons Herbes de Provence (or other spices of your choice)
  • 1 teaspoon dried minced garlic (don’t use fresh or it might burn)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons oil
  • 1 white or yellow onion, sliced
  • 1 each parsnip, turnip and rutabaga, cubed


  1. Preheat oven to 450 degrees Fahrenheit.

  2. Using a knife, carefully slice most of the silver skin off the meat. The silver skin is the thin, white layer covering parts of the roast.

  3. In a small bowl mix together Herbes de Provence, garlic, salt and oil.

  4. Rub the entire roast with the mixture then stick a thermometer into the thickest part of the roast. In a roasting pan, surround the meat with the chopped vegetables. Lightly drizzle the vegetables with oil then put the pan, uncovered, in the oven for 15 minutes.

  5. Reduce oven heat to 300 degrees and cook the meat for approximately 35-45 minutes more, or until the thermometer reaches 140-145 degrees. The meat in the photo, cooked rare, was taken out of the oven at 140 degrees.

  6. Remove the meat from the oven but leave the oven on so the vegetables can continue to cook. Let the meat rest on a cutting board for 15 minutes, uncovered or very lightly covered with foil. Remove the vegetables from the oven, slice the meat thinly, and serve.

Red Blends and Stickies

Red Blends and Stickies
Farpointe Cellar
Tasted Saturday, December 04, 2010


NV Emilio Lustau Jerez-Xérès-Sherry Capataz Andres DeLuxe Cream Solera Reserva – Spain, Andalucía, Jerez-Xérès-Sherry A syrupy nose of sun-dried raisins and figs, with back notes of dark chocolate and flowers. Rich and sweet on the palate, it starts with the raisin and fig fruit, adds rich dark chocolate on the mid-palate, and finishes with a wonderful roasted nut flavor. (92 Points)

NV Warre Porto Otima 10 Year Old Tawny – Portugal, Douro, Porto A rich and creamy nose of dried apricots mixed with milk chocolate powder and vanilla beans. On the palate, roasted nuts was the dominate flavor. The mid-palate added a little apricot, and the finish had a nice chocolatey vanilla taste. (91 Points)

2006 Château Grand Destieu – France, Bordeaux, Libournais, St. Émilion Grand Cru A very good black fruit core surround by dried tobacco leaves greets the nose. Spice and smoke round everything out, giving it all a very appealing aroma on the nose. Rich and silky on the palate, the black currant and cassis flavors really shine. The tobacco and smoke give lift to the spice that dominates the nice finish. (91 Points)

2008 Domaine de La Pigeade Muscat de Beaumes-de-Venise – France, Rhône, Southern Rhône, Muscat de Beaumes-de-Venise Not what I was expecting in a dessert wine. Although it had the typical honey and apricot, it also had this interesting roasted herb aroma above everything else. It also had some cloves at the end. It was rich and thick on the palate, with lots of floral flavors surrounded by apricot, peach, and honey. The herb and cloves were less dominate on the palate, appearing only briefly on the finish. (90 Points)

NV Graham Porto Six Grapes Reserve – Portugal, Douro, Porto Lots of sweet red fruit on the nose, mainly plum and cherry. It has had the purest melted milk chocolate aroma I have ever smelt on a wine. The palate was exactly the same as the nose. (89 Points)

2007 Marquis de Chasse Sauternes – France, Bordeaux, Sauternais, Sauternes Very heavy on the fruit, the nose was loaded with dried apricots and tropical fruit. Raw almonds smothered in honey appeared under the fruit, with floral notes finishing it all off. Rich and viscous on the palate, it had the same flavors as the nose, with the addition of beeswax on the finish. (89 Points)


2007 Graham Porto Vintage – Portugal, Douro, Porto This nose had a lot going on. Blackberry, plum, crushed rock, incense, perfume, spice, and mocha. All these aromas were really very well mixed, with none rising above the others. Rich and thick on the palate, the dark fruit and chocolate flavors really shine. The transition to the mid-palate had smoke, stone, and incense. The spice on the finish was amazing. (95 Points)

2007 Andrew Will Sorella – USA, Washington, Columbia Valley, Horse Heaven Hills The espresso and toasted oak aromas are really strong on the nose. The secondary aromas of spice and licorice covered up the blackberry and black currant aromas on the finish. The palate had a nice richness, but here the black fruit was dominate, with the coffee and toast flavors taking a back seat. (92 Points)

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