Saturday, May 22, 2010

Bison Roast

My friend Stephan acquired a bison roast from his parents recently and decided to cook it last Saturday. He had started marinating it in Rickard's Red the Thursday before, and then slow-cooked it in the oven in the beer for about 16 hours. It was falling apart, and absolutely delicious. I'll have to try making this myself sometime, there's a bison farm near where my parents live.


  1. This looks wonderful, I've done an 8 hour slow roast but never 16 in beer. I'll have to give that a try. It is good to see "mash and corn" are proper accompaniments to roast in Canada too. :)