Bison Roast with Mushroom Cream Sauce

Name: Bison Roast with Mushroom Cream Sauce
Yield: 4
Ingredients: 1 Round Roast from The Honest Bison; 1 tsp salt; 1 tsp pepper; 2 tbs olive oil; 1 tbs olive oil; 1 cup of coconut cream; 2 cups of sliced cremini or baby bella mushroom; 1 tsp salt; 1 tsp pepper; 1 shallot, minced; 1/3 cup of dry sherry or white wine; 2 tbs cognac; 2 tbs fresh thyme, chopped

Both turkey and traditions are wonderful but sometimes it’s nice to bring something new to the table – especially during the holidays. Like welcoming a new friend into your house, a new dish can inspire your palate, spark conversations and perhaps even become a new tradition of its own. This recipe for tender, juicy Bison Roast with Mushroom Cream Sauce by The Kitcheneer does all of those things – and more. Put it on your menu for this season and you just might find that it has a permanent place at your table.

Recipe & Photography by The Kitcheneer.

Bison Roast with Mushroom Cream Sauce

The Kitcheneer

Servings

Ingredients

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1 Round Roast from The Honest Bison
1 tsp salt
1 tsp pepper
2 tbs olive oil

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1 tbs olive oil
1 cup of coconut cream
2 cups of sliced cremini or baby bella mushroom
1 tsp salt
1 tsp pepper
1 shallot, minced
1/3 cup of dry sherry or white wine
2 tbs cognac
2 tbs fresh thyme, chopped

Directions

Preheat oven to 400F.
Season roast with salt and pepper on all sides.
Heat a cast-iron pan on high until you see a little smoke coming off the pan.
Add oil, and carefully place the roast in the hot pan.
Brown on all sides (1 minute per side).
Transfer the roast to a baking sheet and place in the oven to finish cooking (40 min or until your desired doneness – use a meat thermometer!).
In the same cast-iron pan, on medium-high heat, add a little more oil and the mushrooms.
Add salt and pepper and sauce mushrooms for about 5 minutes.
Add shallots and sauce until aromatic (about 1 minute).
Pour the wine and cognac to the pan and simmer until it reduces by half.
Stir in coconut cream and cook on low for 10 minutes.
When the roast is thoroughly cooked, allow it to rest for 10 minutes before slicing to seal in the juices.
Serve with delight and your favorite red wine.