Prime Roast with Wild Mushroom Sauce

Prime Roast with Wild Mushroom Sauce
Ingredients
  • 1 tablespoon butter
  • Olive Oil
  • 2 shallots, minced
  • 2 pounds mixed mushrooms (crimini, oyster, shitake, etc.)
  • 2 fresh thyme sprigs, leaves removed
  • 1/2 cup red wine
  • 1/4 cup pan drippings, turkey stock or beef stock
  • 1/4 cup heavy cream
  • Salt & ground pepper
Instructions
  1. Get roast cooking first, using the basic method: Roasting Instructions.
  2. Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme leaves; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved pan dripings or stock. Let the liquid cook down and then take it off the heat. Stir in the cream, and season with salt and pepper.

Buffalo Roast with Miso Au Jus

Buffalo Roast with Miso Au Jus
Ingredients
  • 3-5 lb. Bison Roast: Rib, Loin or Tenderloin
  • salt and freshly ground black pepper
  • 1/3 cup miso paste, divided
  • 5 large carrots, halved
  • 8 stalks celery, halved
  • 2 onions, halved
  • 1 cup red wine
  • 2 cups turkey or beef stock
Instructions
  1. Heat the oven to 250F. Season the roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the roast. Place the roast in a large roasting pan. Scatter the vegetables all around the roast.
  2. Roast until temperature of the middle of the roast is 125 degrees F (medium-rare to medium), which should take about 15-20 minutes per pound, but use a meat thermometer to monitor. The roast will continue to cook to the finished temperature of 135-140 on the counter resting. Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board and cover loosely with tin foil. Rest for a full 30 minutes.
  3. While the roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan. Place the roasting pan over 2 burners set on high heat.
  4. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the broth and 2 tablespoons of miso paste. Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the roast on the cutting board. Turn off heat.
  5. Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

Buffalo Prime Roast Basic Roasting Instructions

Buffalo Prime Roast Basic Roasting Instructions
Ingredients
  • 3-5 lb. Bison Roast: Rib, Loin or Tenderloin
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 digital thermometer meat probe with cable
Instructions
  1. Allow roast to stand at room temperature for at least 1 hour.
  2. Preheat the oven to 375 degrees F. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan. Rub the seasoning onto the roast. Insert the temperature probe into the meat. These probes are vital to this cooking method to determine how long to leave the roast in the oven. This $20 tool will nearly guarantee amazing eating results every time.
  3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for anywhere from 30 minutes to 3 hours, until the probe in the roast reaches 128 degrees from rare to medium-rare. Remove from the oven and tent with foil and let rest a full 30 minutes. If dinner is to take place more than 60 minutes after removing from the oven, then preheat the oven again to 375 degrees F. and plan to put the roast back into the oven for about 30 minutes before serving. The internal temperature should be at around 140-145 degrees F. The ends will usually be closer to well-done and gradually move toward rare or medium-rare in the center. Remove from the oven and let rest for 10 minutes before carving into servings.