Tis’ the season to gather around the family table and share stories of past holidays and next year's adventures. Bring your fondest family and friends around for this crowd pleasing Christmas recipe.
Chef Whittaker shares how to cook bison in a way that will leave your guests talking about your holiday dinner well into the new year.
Who could say no to a bison ribeye roast with yorkshire pudding and gravy?
Ingredients for the Yorkshire pudding:
1 cup flour
1/2 tsp. salt
1 cup milk (2%)
2 eggs (whisked)
2 tbsp melted butter
Directions for the Yorkshire pudding:
- Preheat oven to 400 degrees.
- Mix flour and salt in a large bowl and leave enough space to add wet ingredients.
- Mix milk, butter and egg together and whisk into flour and salt.
- Let stand covered and refrigerated for 1 hour and then whisk again.
- Have hot ovenproof muffin tins ready containing about 1/4 inch hot bison drippings or melted butter.
- Pour the batter in the tins, about 2/3 full and put back in the oven.
- Bake the pudding approximately 20 minutes.
- Reduce the heat to 350 degrees and bake it 10 to 15 minutes longer.
- Reduce heat again to 300 degrees for an additional 10 to 15 minutes.
- Serve at once.
Ingredients for the Roast & Gravy:
2.5 pound Bison Ribeye Roast
2 tablespoons grapeseed oil
3 cloves garlic , finely grated or pressed
4 teaspoons minced fresh thyme
2 teaspoons salt
2 teaspoon pepper
6 tablespoons all-purpose flour
1/4 cup dry red wine
3 cups bison broth
2 teaspoons Dijon mustard
Directions for the Roast & Gravy:
- Rub roast all over with oil, garlic, thyme, salt and pepper.
- Place in roasting pan over burner at medium heat and brown on all sides.
- Roast in 350°F oven until instant-read thermometer (inserted in centre of the roast) reads 120°F for medium-rare. About 40 minute cook time.
- Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
- While roast is resting, drain all but 2 tbsp fat from pan.
- Sprinkle in flour; cook over medium-high heat, stirring, until golden. About 3 minutes.
- Stir in wine, scraping up browned bits with wooden spoon.
- Whisk in broth and bring to boil over medium heat.
- Cook, whisking occasionally, until thickened. About 5 minutes.
- Strain through fine-mesh sieve; stir in mustard and any accumulated juices from cutting board.
- Serve with beef and Yorkshire pudding.
Happy Holidays from Turtle Valley Bison Co.!
For more bison recipes download our Cooking with Bison cookbook!