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Hickory-Roasted Bison with Potatoes Recipe

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This recipe for Hickory-Roasted Bison with Potatoes, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Bender, NCAL Production Support
Added: Friday, November 21, 2008


1 spray(s) cooking spray
1/2 cup ketchup
1 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. chili powder
1 tsp. ground cumin
2 tsp. liquid smoke (optional)
1/2 tsp. table salt
2 lbs. bison, roast
12 small new red potatoes, cut into 2-inch pieces

Preheat oven to 375F. Coat a roasting pan with cooking spray. Combine ketchup, mustard, honey, chili powder, cumin, and salt in a medium bowl; mix well to combine. (Consider adding 2 teaspoons liquid smoke to the ketchup mixture for an additional flavor boost.)

Place bison in prepared pan and coat entire surface with ketchup mixture. Using a sharp knife, make several pricks in roast to allow coating to get inside (about 1/4-inch deep each). Arrange potatoes around roast. Roast until a meat thermometer inserted in center of meat reads 140F, about 1 hour (for medium-rare meat or longer for desired doneness).
Let bison stand 10 minutes before slicing crosswise into 1/4-inch-thick slices. Serve bison with potatoes on side. Yields about 3 ounces of meat and 3/4 cup of potatoes per serving.




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