How to make Bison Roast with Potatoes and Port sauce on your pellet grill

bison roast

🥗Healthier: venison roast

💰Cheaper: beef roast

Venison is leaner, while beef is more widely available.

port wine

🥗Healthier: red wine

💰Cheaper: grape juice

Red wine provides similar flavor, while grape juice offers a non-alcoholic option.

Season the bison roast on all sides with badass texas boost.

Let the roast sit for about 45 minutes to allow the rub to infuse.

Melt a couple of tablespoons of butter in a pan over medium to high heat.

Sear the bison roast on all sides until browned.

Season the roast again with dry thyme and rosemary after browning.

Place the roast on a roasting pan and fill the pan with some water.

Set the grill to 350 degrees Fahrenheit and start roasting the bison roast.

After about 45 minutes, prepare the potatoes by tossing them with olive oil.

Season the potatoes with badass veggie boost, rosemary leaves, thyme leaves, and parsley.

Add the seasoned potatoes to a cast iron pan and add a couple of tablespoons of pork lard.

Place the potatoes in the grill and stir them every 10 minutes while they cook.

Melt a couple of tablespoons of butter over medium-high heat for the port sauce.

Sauté two large finely chopped shallots until lightly browned.

Add two-thirds of a cup of concentrated beef stock to the shallots.

Pour in one cup of port wine and let the mixture reduce to about half.

Season the sauce with salt and pepper, and optionally add a little bit of red currant jelly for sweetness.

Remove the roast from the grill when it reaches an internal temperature of 135 degrees Fahrenheit and let it rest for about 10 to 15 minutes.

Finish off the potatoes after they have cooked for about 10-15 minutes.

Slice the rested roast and serve with the potatoes and port sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary