Tuesday, September 23, 2008

Bison Pot Roast

I am a little behind in doing some writing. My parents have been here for a visit since Saturday afternoon. I had told them I would cook dinner on Saturday night, and what would they like? Dad wanted pot roast. Now I like a good pot roast, but I have never actually made one. So I spent the past week consulting a few recipes, and found one from Gourmet, via www.epicurious.com that called for a 4 lb beef chuck roast to feed 8 - 10 people; I'll be cutting that recipe in half! When I was at my friendly Central Market Westgate, I saw a bison chuck, with good marbling, but not the hunks of fat that the beef had.

I made it on Friday night, as it needed almost 3 hours to braise. At some point, I'll remember to take pictures of these things as they are being made and/or finished, and not a few days later. Whatever. It was a very tasty dinner, complete with roast garlic mashed 'tators and green beans. The bison had a nice flavor to it -- this one was a lot like beef actually; a pretty dense piece of meat, but it wasn't dried out. Though the bison had a LOT less fat than the beef, it still had enough to render, though the bacon that gets sauted at the beginning also helps with the fat (and flavor!). Oh, and a kick-ass key lime pie, if I don't say so myself! Picture taken a couple of days after the fact....still cold from the fridge, but looking tasty!

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