I asked a few days back about doing a bison roast I had. I just wanted to give an update on how it went. A few people said it would be too lean to go 24 hours. I did anyway lol. 24 hours at 131 degrees then a quick sear on my cast iron. I dry brined over night, then put on some pepper and garlic powder before going in the bag and into the water.
This thing came out amazing, just like a tender prime rib, not dry at all. Made some gravy with the juices from the bag and served with garlic mashed potatoes and green beans.
by donmega23
4 Comments
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Looks killer.
Well it certainly looks delicious. That’s the doneness I prefer for a roast. Did the time make it soft or did it still have a good chew?
Wow! I was wondering about this one. Bomb.