Elk & Bison Roasts
Elk & Bison are extremely lean meats so if you BBQ steaks, seal them first with olive oil. Never cook these in a microwave, they will dry out.
- Lean meats like elk and bison are often best when slow roasted. If you have a slow cooker cover the roast with beef bouillon, stock or barbecue sauce and cook for 6-12 hours. Or put the roast in a covered pot in the oven with the stock and cook for 6 hours between 250-300 degrees F.
- Either sear the roast in a frying pan, or braise the roast to seal it at 500 degrees F for 15 minutes, then reduce heat to 250-300 degrees F for 1-2 hours for a rare/medium rate cook.
- Roasts can also be put on the rotisseries or covered in foil and placed on the grill for an hour and a half to three hours, with the burner set to low. Check with a thermometer for desired doneness.