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Hickory-Roasted Bison with Potatoes Recipe

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This recipe for Hickory-Roasted Bison with Potatoes is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 375ºF. 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 140ºF, 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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